Hot Honey Nut Mix Recipes

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

HOT HONEY NUT MIX

Steps:

• Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.
• In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.)
• Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible.
• Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining 1/2 teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they'll keep for up to 4 days).

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

HOT HONEY

Steps:

• Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Store at room temperature in an airtight container.

HONEY-ROASTED MIXED NUTS

Steps:

• Preheat oven to 325 degrees.
• Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly.
• In medium mixing bowl, pour honey mixture over nuts, stir well.
• Pour mixture onto non-stick cookie sheet and spread evenly.
• Bake for 10-15 minutes until nuts are lightly browned. Allow to cool.
• Mix sugar and remaining cinnamon, and toss with nuts.

SPICY HONEY NUT MIX

Steps:

• Preheat oven to 250 degrees F
• Line rimmed baking sheet with silpat mat
• In a medium skillet, melt oil and honey over low to medium heat
• Mix all nuts in a large bowl and add to skillet, making sure to coat all nuts evenly
• Whisk spices together in a small bowl and add the spice mixture evenly spreading over the nut mixture
• Spread the nuts in a single layer onto lined rimmed baking sheet and roast for 30-40 minutes until dry and toasted
• Remove from the oven and allow to cool. Toss in dried blueberries
• Store in airtight container at room temperature

BAKED BRIE WITH HOT HONEY AND PECANS

Steps:

• Preheat oven to 400 degrees. Place brie on a baking sheet and bake for 10 minutes.
• While brie is baking place pecans and hot honey in a small saucepan over medium heat. Stir to combine and cook for 5 minutes or until heated through.
• Transfer brie to a serving board and top with honey pecan mixture.