Honey-Roasted Nuts with Sea Salt Crunch

These Honey and Sea Salt Roast Nuts make a delightful gift for anyone who loves the sweet-and-salty combo.

These Honey and Sea Salt Roast Nuts are incredibly moreish — once you start, it’s hard to stop. The contrast of sticky honey and crunchy, salty nuts creates a perfect balance of flavours that works for snacks, parties or homemade gifts.

I used Cornish sea salt for this recipe. Living on the Cornish coast, I’m biased, but Cornish sea salt has a clean, mineral-rich taste that suits these nuts wonderfully.

If you prefer a spicier twist, roasted cashew nuts with spices offer a lovely alternative and are worth trying for a change of pace.

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Honey & Sea Salt Roast Nuts

A simple, crunchy snack with honey glaze and a generous finish of sea salt and brown sugar — perfect for sharing or gifting.

Author: Jane Sarchet

Ingredients

• 300
  g
  mixed raw
  unsalted nuts
• 2
  teaspoons
  coconut oil or butter
• 3
  tablespoons
  honey
• 2
  level teaspoons sea salt
• 4
  level teaspoons brown sugar

Instructions

1. Preheat the oven to 300°F (150°C), fan 130°C, Gas Mark 2.
2. Line a baking tray with silicone or parchment paper. This prevents the nuts from sticking and makes cleanup easy.
3. Gently melt the coconut oil or butter with the honey in a small pan, stirring until smooth.
4. Remove from the heat, add the nuts and toss thoroughly so every nut is coated in the honey mixture.
5. Spread the coated nuts in a single layer on the prepared tray, using the back of a large spoon to separate any clumps.
6. Bake for 5 minutes, then take the tray out and move nuts from the edges to the centre, spreading them evenly again.
7. Return to the oven and repeat this process every 5 minutes. Total baking time was about 40 minutes in a fan oven; adjust slightly if your oven runs hotter or cooler.
8. When the nuts are beginning to brown and develop a toasted aroma, remove the tray and let them cool on the sheet for about 10 minutes.
9. Mix the sea salt and brown sugar together. While the nuts are cooling but still tacky, sprinkle the salt-and-sugar mix generously over them so it adheres. If they’re too hot the sugar will melt; if too cool it won’t stick, so time this step carefully.
10. Once evenly coated, spread the nuts out one final time to cool completely. Store in an airtight container and enjoy within a couple of weeks for best freshness.