Spiced Honey Roasted Nuts (vegan)

Spiced honey roasted nuts - sweet, spicy, salty and utterly addictive! They are great to snack on and would make a lovely home-made Christmas gift. Made with either vegan honey or maple syrup.

It is so very nearly Christmas and if you are in need of an easy yet lovely home-made gift then these spiced honey roasted nuts may just be it. If you wrap them up in a nice jar they would make a really good gift, otherwise they are just great to have to hand to nibble on throughout the holidays.

These spiced honey roasted nuts have the perfect balance between sweet and salty and also have a good level of spiciness – it is definitely there but not so much that it overpowers the flavour of the nuts themselves.

They are really easy to make but make sure that you keep a fairly close eye on them while they are in the oven and stir them regularly so that they don't catch and burn.

Once they are cooked and cooled they should be stored in an airtight container, where they will keep well for up to a couple of weeks; perfect for gifting! (If they last that long... they are so moreish that I would struggle to have any left to give away!).

Ingredient Details:

Nuts: I use a mix of pecans, cashews, brazil nuts, almonds and hazelnuts. You can use all of one kind of nut if you prefer, or add in some walnuts, pistachios or macadamia nuts as well.

Vegan honey: I used vegan honey, also called honea. There are a few different brands, or you can use homemade. Maple syrup also works perfectly so you can just use that instead.

Butter: Use a block style vegan butter for the best results. I like Naturli vegan block or Flora plant butter best. You can also use coconut oil instead.

Spices: You can obviously vary the spices to suit you or use a larger quantity if you want the nuts to be more strongly spiced. I used cinnamon, nutmeg and ginger for a festive flavour, and cayenne pepper for a nice hint of warmth.

Salt: Necessary to bring out the flavours and give a good balance between sweet and salty. I used fine table salt but you can use sea salt flakes if you want - you may need to use a bit more in that case though; just add it to taste.

Demerara sugar: Adds a wonderful crunchy texture as well as sweetness.

How To Make Spiced Honey Roasted Nuts:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Place the honey and butter in a pan and heat gently until the butter has melted. Stir in the cinnamon, cayenne pepper, nutmeg and ginger then add the nuts and stir until they are well coated.

Spread the nuts out on the prepared roasting tray and roast for about 20 minutes, giving them a good stir every five. The nuts should be browned but not burnt.

Leave to cool for 2 minutes while you mix together the salt and demerara sugar in a large bowl. Add the nuts (they should still be hot at this point) and stir until they are well coated. Taste and add more salt and/or sugar as needed.

Return the nuts to the roasting tray, spread out in a single layer and leave to cool completely before decanting into jars.

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5 from 1 vote

Spiced Honey Roasted Nuts

Course Snack

Cuisine vegan

Diet Vegan

Keyword christmas, nuts, snack, spice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author Domestic Gothess

Ingredients

• 450 g (1lb) mixed nuts (I used almonds, cashews, pecans, hazelnuts and brazils)
• 75 g (3 Tablespoons) vegan honey or maple syrup
• 15 g (1 Tablespoon) vegan block butter (or coconut oil)
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon fine table salt
• 50 g (¼ cup) demerara sugar

Instructions

• Preheat the oven to 160°C/140℃ fan/325°F/gas mark 3 and line a roasting tray with baking parchment.
• Place the honey and butter in a pan and heat gently until the butter has melted. Stir in the cinnamon, cayenne pepper, nutmeg and ginger then add the nuts and stir until they are well coated.
  75 g (3 Tablespoons) vegan honey or maple syrup, 15 g (1 Tablespoon) vegan block butter (or coconut oil), ½ teaspoon ground cinnamon, ½ teaspoon cayenne pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, 450 g (1lb) mixed nuts (I used almonds, cashews, pecans, hazelnuts and brazils)
• Spread the nuts out on the prepared roasting tray and roast for about 20 minutes, giving them a good stir every five. The nuts should be browned but not burnt.
• Leave to cool for 2 minutes while you mix together the salt and demerara sugar in a large bowl. Add the nuts (they should still be hot at this point) and stir until they are well coated. Taste and add more salt and/or sugar as needed.
  ½ teaspoon fine table salt, 50 g (¼ cup) demerara sugar
• Return the nuts to the roasting tray, spread out in a single layer and leave to cool completely before decanting into jars.