Updated July 2018
Here’s what I wrote about these nuts back in 2011.
These didn’t go over all that well at work today – they got mixed reviews. But my dad and I love them! I think they’d make a great homemade gift if you’re into that sort of thing.
Apparently I was a blogger of few words back when I originally made these, so let me expound on my thoughts now.
I can imagine some people wouldn’t like these because they take on almost a burnt taste as the glaze begins to caramelize. If you can get past this, which I can, there’s a perfect harmony of spicy and sweet happening.
Though there’s salt in the recipe, I recommend salting these nuts before you bake them, after, or both! It brings out the flavor.
These nuts will quickly stick to the pan as they are cooling down so stir often to avoid this or just chip away at the nuts using a sturdy spatula if they do stick.
I like to eat these nuts alone but I think I they would also be fantastic in a sweet and spicy salad.
- 4 T. honey
- 4 T. Baker’s sugar
- 4 T. lime juice
- 1 T. vegetable or other oil
- 2 tsp. chili powder
- 2 tsp. smoked paprika
- 1/2 tsp. cayenne pepper
- 3 tsp. salt
- 2 c. walnut halves
- 2 c. pecan halves
- 1 c. almonds
- Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.
- In a mixing bowl combine honey, sugar, lime juice, oil and spices. Stir in nuts to coat.
- Spread nuts in a single layer on prepared baking sheet, drizzling any extra coating over the top.
- Roast in preheated oven 30 to 40 minutes tossing every five minutes until nuts are glazed, have turned dark brown and smell toasty.
- Set sheet on rack to cool, stirring every few minutes to break up the clumps.
- Once cooled store in an airtight container for two to three weeks.