roasted nuts

My version of Weasleys Dragon Roasted Nuts may not gain their heat from a real dragon, they contain a blend of spices that are both fiery and sweet.

Weasleys' Dragon Roasted Nuts

(about 1/2 cup) honey

tsp Kosher salt

tsp cumin

cinnamon

tsp chili powder

tsp red pepper flakes

tsp cayenne pepper

tsp black pepper

tsp ground ginger

cloves

Preheat your oven to 250 degrees F (120 C). Line a large baking sheet with a silicone liner or parchment paper.

In a medium mixing bowl, whip the egg white until frothy. Add mixed nuts to egg whites and toss to coat.

Add the honey to your nuts as well as all of the spices and seasonings (If your honey is firm, 10-15 seconds in the microwave should be plenty of time to liquify it). Mix nuts to coat evenly.

Transfer the nut mixture onto the baking sheet and place in the oven. Roast for 45-60 minutes, turning the nuts with a wooden spoon or spatula every 15 minutes to make sure that they toast evenly, until the nuts are lightly browned and glossy.

Allow to cool for at least 10 minutes and then break apart into chunks. Cashews, especially, have an odd, somewhat soft texture when they first come out of the oven. But once cooled, they are perfectly crunchy. This nut mixture can be stored in an airtight container in a cool dry place for around 2 weeks.

These party nuts are a little sweet and a little spicy. They're completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own—I love to add fresh rosemary! Recipe yields 5 1/2 cups mixed nuts.

Sweet &amp; Spicy Roasted Party Nuts

almonds

pecan or walnut halves

pepitas (green pumpkin seeds)

maple syrup

unsalted butter, melted

½ teaspoons kosher salt*

teaspoon vanilla extract

cayenne pepper (reduce

Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn&#8217;t get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.

In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.

Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that’s okay).

Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)

Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).

Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

Thank you for a great recipe. I made this for my daughter and company celebrating a birthday. Made 2 batches, set them out for all to munch before dinner. They were a hit! Lol we all nibbled and noshed... shared the recipe with everyone! I have slowly changed the food I cook and serve to healthier versions. Wise food choices!  Thank you and hugs to all, Deborah

I’m addicted to the maple bourbon pecans in your cookbook! I’m sure this will be my next addiction.

as always a great recipe, when I have time I always enjoy try and follow your recipes. But lately being really busy and wanting to try a diet it's hard to find the time. I wanted to ask for a personal opinion, I saw an article circulating in blogs about a custom made keto diet, I personally thought of trying it but still a bit unsure, what are your thoughts on those type of custom made diets?
https://butwhyshouldyou.wordpress.com/2019/11/17/why-should-you-try-keto-diet/

Made these last night - family coming over today.  I love this recipe.  I printed it to keep for next time.  Thanks so much.

Thanks Kate for another great recipe! The family is swarming around the pan as it cools. Won’t last long here!

Just made these and they are delicious!!! So good with the maple syrup and I used fresh rosemary from my garden. I can’t eat spicy food so omitted the cayenne pepper. Will be making again!

do you think cashews would work in this recipe?

Absolutely delicious. I plan on taking these fabulous nuts to my next gathering.

Hi Kate!  I made the sweet and spicy nuts and need some advice.  Mine came out really salty, I doubled the recipe and was careful.  How can I bring some sweet to them so they are t so salty?  Thanks

SO DELICIOUS! Such a great way to pimp up some raw nuts that everyone was getting a bit tired of. I used cashews, pecans and walnuts with the 'standard' spices (not that there is anything standard about them because they work beautifully!) - rosemary from the garden always feels a little extra fancy. Seriously these are so good - there is a party in my mouth! Challenge will be to limit to just a small handful at snack time. Thanks again Kate... I don't often comment but cook from your blog and cookbook all the time. Thank you for helping me and my family enjoy delicious and nourishing food on a very regular basis xox

Friends and family have loved the bourbon pecans in your cookbook as Christmas gifts.  I tried this new recipe tonight with additional 1/8 cup
Canadian Rye Whiskey.  Oh my goodness, what a great treat. Thank you!

I made a 1/2 batch of rosemary mixed nuts to see if they’d be good for the holidays as a snack.  Oh my goodness, I wish I made a whole batch...delicious.  Thanks for the amazing recipe.

Made two batches today and they are delicious!  Will make these many times more.  For the rosemary, I just pulsed it in my spice grinder and it worked really well.

Really delicious!  I plan on having these out as part of my appetizers for Thanksgiving...if we have any left.  Thank you for another great recipe.

I made these tonight and they are so good and everyone loved them.  They are so, so, so delicious.  The big problem is that they are so delicious that it's impossible to stop eating them ;)

Made the rosemary version and they are SO good and were a huge hit! Thank you!

I made these as an appetizer for a dinner party with friends a week or so ago. Everyone loved them and one of my friends actually stated that she thought they were addictive! I enjoyed the recipe very much and was happy I opted to include the fresh rosemary which I felt made them all the more delectable. A friend suggested adding paprika to the seasoning mix on the next go around and doubling the cayenne. I think I'll try that next time and perhaps use a different assortment of nuts as well. Bravo to Kate for another excellent recipe!

I just made two trays of this -- one pecans and sunflower seeds and the other pecans and pepitas.  Both are wonderful.  You get just the right balance in your recipes.  I first noticed it in your salad dressings and now I have a go-to recipe for candied spiced nuts. This is what my neighbors will get for the holidays.  Thanks so much.

This was delicious and way too addictive. It disappeared quickly.
Donna

I used hazelnuts instead of almonds and it worked great. Really delicious once they cool!

Five simple ingredients and you&#039;re on your way to one of the most delicious snacks you&#039;ll ever have! Honey is combined with a touch of cayenne pepper, butter and salt to make salty, sweet honey roasted peanut clusters that you&#039;ll find hard to resist.

Honey Roasted Peanut Clusters

unsalted peanuts

honey

unsalted butter

cayenne pepper ((or

salt (, divided)

Preheat oven to 350 degrees Fahrenheit.

Meanwhile, add butter and honey to a small, heavy bottomed pot over medium heat (or, alternatively, melt in a microwave safe bowl for 45 to 60 seconds). Stir in cayenne pepper.

Place peanuts in a bowl and pour honey/butter mixture over top and stir to combine.

Spread peanuts out evenly onto a parchment lined baking sheet and sprinkle with 1/2 teaspoon of salt. Bake 5 minutes.

Carefully remove the pan from oven, stir nuts, rotate pan and bake for another 4 to 5 minutes.

Remove from the  oven and sprinkle with another 1/4 teaspoon of salt. Let sit a minute or two and then place into a bowl. Stir. You want little clumps of nuts (about 3 to 5) in a clump (they will naturally stick together). Stir every couple of minutes until cooled slightly, breaking up, as desired. Yields 2 cups. Enjoy!

Crunchy keto snacking! These Buffalo Wing Nuts are spicy and delicious, and so easy to make. A tasty addition to your keto snack repertoire. 

Buffalo Roasted Nuts

pecans

raw walnuts

tbsp Frank's Hot Sauce

butter

salt ((more

cayenne

garlic powder

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.

In a large bowl, mix all of the ingredients together, tossing to coat well. Spread out in a single layer on the prepared baking sheet.

Bake 8 to 12 minutes, stirring occasionally, until the nuts are just beginning to brown. Remove and let cool completely.

Add additional salt to taste.

Roast your own almonds at home with this easy technique and you'll never want to buy commercial nuts again.

Perfectly Salted DIY Roasted Almonds - seriously the BEST!

HOT water

sea salt

olive oil

Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).

Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it&#x27;s okay if it doesn&#x27;t), pour over the nuts in the bowl and mix until all are coated.

Transfer to prepared baking sheet, spreading the nuts in a single layer.

Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).

When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them. Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).

Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.**

Store in an airtight container at room temperature.

Rosemary Roasted Nuts is an easy and tasty snack! Don&#039;t miss this post about healthy sugar free snacks that will keep kids and adults happy. There&#039;s plenty of simple and quick snack ideas for when the hunger strikes.

Rosemary Roasted Nuts

g almonds

g cashews

g walnuts

rosemary (chopped)

thyme

salt (to taste)

Mix your nuts in a bowl with some olive oil, salt and the chopped spices

Roast in the oven at 180 Celsius for ca. 10 minutes.

Simple Air Fryer Roasted Peanuts

peanuts (I used lightly salted cocktail peanuts)

salt (divided)

vegetable oil

In a large mixing bowl combine peanuts, 1/2 teaspoon salt, and vegetable oil. Ensure peanuts  are well coated.

Pour the peanut mixture into the air fryer basket.

Set your Air Fryer at 350 degrees F on manual setting and cook for 15 minutes or until roasted.

Place the peanut mixture in a baking sheet or a large plate then mix in the last 1/2 teaspoon of salt. I like to let the peanuts cool off until they are room temperature.

Serve and Enjoy!

With the iconic blend of buffalo and ranch flavors, paired with the crunchiness of roasted mixed nuts, these buffalo ranch roasted nuts are a must-have snack.

Buffalo Ranch Mixed Nuts

unsalted mixed nuts

buffalo wing sauce

dry ranch dressing mix (divided)

sugar

salt

Preheat oven to 350°F. Bring out a baking sheet and place mixed nuts in a large bowl. Set both aside.

In a small saucepan over medium-low heat, melt butter.

Remove saucepan from heat. Whisk in buffalo sauce, 1 tablespoon dry ranch dressing mix, sugar, and salt until thoroughly combined. Mixture will thicken slightly.

Pour sauce over mixed nuts, then use a spatula to thoroughly toss and coat with sauce.

Transfer nuts to prepared baking sheet and spread out into an even layer.

Bake for 30-40 minutes, tossing every 10 minutes, until fragrant and mixed nuts begin to brown.

Allow roasted mixed nuts to cool on baking sheet for 20 minutes.

Sprinkle remaining 2 tablespoons dry ranch dressing mix over nuts, then use a spatula to thoroughly toss and coat with seasoning.

Allow to buffalo ranch roasted nuts to cool completely, about another 20 minutes.

Serve as desired.

Recipe video above. These Texan BBQ flavoured candied nuts are my current nibbling obsession. Savoury enough for pre-dinner drinks. Just sweet enough to be an after dinner treat! You could even package them up and gift - assuming they don&#39;t mysteriously &quot;disappear&quot; beforehand....Use any nuts you want. Similar size nuts are ideal, though when I&#39;m feeling lazy I just grab a bag of mixed nuts. Just make sure they&#39;re unsalted.

Texan Candied Spiced Nuts

almonds (, raw unsalted (or toasted))

cashews (, raw, unsalted (toasted ok too))

tsp cooking salt / kosher salt ((halve

/ 1 1/2 tbsp unsalted butter

white sugar ((Note 3))

water

tsp smoked paprika

tsp chipotle ((slightly spicy, can sub with 3/4 tsp extra smoked paprika))

coriander powder

cumin powder

onion powder

tsp cayenne pepper (, optional (for more spicy!))

Sea salt flakes (, for extra salt to taste)

Simmer candied coating 2 min, toss with nuts, bake 20 min at 180°C/350°F (160°C fan), tossing halfway. Break up while warm, fully cool. Attack!

Abbreviated recipe:

Preheat oven to 180°C/350°F (160°C fan-forced). Line a large tray with foil then baking paper (parchment).

Nuts - Put the nuts in a bowl.

Candied coating - Put the butter in a small saucepan over medium heat. Once mostly melted, add all the remaining candied coating ingredients. Stir, then once it comes to a simmer, lower heat so it&#39;s simmering gently for 2 minutes, stirring regularly so it doesn’t catch.

Toss - Pour over the nuts, toss well - take about 30 seconds, use a rubber spatula. It should be quite thick and coat the nuts well, no runny caramel pooling at bottom of bowl.

Bake - Spread on tray, bake for 20 minutes, tossing well at the halfway mark, until the nuts are deep golden. There should be hardly any candy coating liquid left on the tray.

Break up - Cool undisturbed on the tray for 10 minutes then break it up while still warm (separates better). Then leave to fully cool on the tray - the candy coating will fully harden (about 30 minutes).

Top 9 roasted nuts recipes from across the web

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Top Tags

Weasleys' Dragon Roasted Nuts

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Simple Air Fryer Roasted Peanuts

Buffalo Ranch Mixed Nuts

Texan Candied Spiced Nuts

Top 9 roasted nuts recipes from across the web

The most viewed roasted nuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weasleys' Dragon Roasted Nuts

Sweet &amp; Spicy Roasted Party Nut...

Honey Roasted Peanut Clusters

Buffalo Roasted Nuts

Perfectly Salted DIY Roasted Almond...

Rosemary Roasted Nuts

Simple Air Fryer Roasted Peanuts

Buffalo Ranch Mixed Nuts

Texan Candied Spiced Nuts

The most viewed roasted nuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sweet & Spicy Roasted Party Nut...