I flavor them with smoked paprika and sea salt to create a lovely flavor combination - salty, smoky, and sweet (but not too sweet!). Crunchy, fragrant, and flavorful, these honey roasted nuts make an excellent snack. They’re a sweet variation on these roasted nuts that are also incredible. They make a great homemade hostess gift, assuming you’ll resist the temptation to polish them off yourself!
Ingredients
Instructions
Recipe Card
Unsalted butter: I’m partial to creamy European butter, but any butter will be delicious in this recipe. Honey: I like to use the real thing since I only use a small amount. But you can use a sugar-free alternative if you wish. Smoked paprika: Not regular paprika. The idea is to add a subtle smoky flavor to the nuts. It may sound suspicious, but it works! Mixed nuts: Make sure the nuts you use are raw and unsalted. Sea salt: Kosher salt works too, but I don’t recommend using ultra-fine table salt in this recipe.
Another way is to use different seasonings. You could try, for example, a pinch of cayenne pepper or chili powder. I tried both and liked them! But use just a pinch. You don’t want these seasonings to overwhelm the flavor of the nuts. Melt the butter in a large bowl. Mix in the honey and smoked paprika. Add the nuts and use a rubber spatula to mix them into the butter mixture until well coated. Spread the nuts on the parchment-lined baking sheet. Sprinkle them with salt. Bake them in a preheated 300°F oven until fragrant and browned, for about 25-30 minutes. When cool, gently separate them with your hands (they tend to stick together), then store them at room temperature in an airtight container for up to a week. If you’d like to store them for longer than a week, place them in an airtight container and keep them in the fridge or freezer.
