Hot Honey Nut Mix

Name: Hot Honey Nut Mix
Total time: 30 min
Ingredients: 4 cups unsalted, roasted whole nuts (such as cashews, pecans, pistachios or a mix); 1 cup seeds (such as pumpkin, sesame, millet, quinoa, sunflower, nigella or a mix); 1/4 cup honey; 1 tablespoon unsalted butter or coconut oil; 1 teaspoon red-pepper flakes; 1 teaspoon kosher salt; 1 teaspoon turbinado sugar

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Total: 30 minutes

Servings: 6

Author : Ali Slagle

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Ingredients

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4 cups unsalted, roasted whole nuts (such as cashews, pecans, pistachios or a mix)1 cup seeds (such as pumpkin, sesame, millet, quinoa, sunflower, nigella or a mix)1/4 cup honey1 tablespoon unsalted butter or coconut oil1 teaspoon red-pepper flakes1 teaspoon kosher salt1 teaspoon turbinado sugar

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Instructions

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Step 1

Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.

Step 2

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.)

Step 3

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.

Step 4

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).