Try this recipe for salted honey nuts, then check out our roasted chestnuts, peanut brittle, marron glacé and more edible Christmas gift recipes.


  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 50g whole almonds
  • 100g macadamia nuts
  • 100g cashews
  • 100g pecans
  • 100g walnuts
  • 100g peanuts


  • 50g unsalted butter
  • 100g runny honey
  • 1 tbsp sea salt flakes, plus extra to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Scatter all the nuts and seeds onto a baking-paper-lined tray and roast for 15-20 minutes or until turning golden. Remove the tray from the oven every 6-7 minutes to stir.

  • STEP 2

    Meanwhile, combine the butter, honey and salt in a pan and simmer for 5 minutes until the mixture is glossy and slightly thickened.

  • STEP 3

    Remove the tray from the oven and pour over the salted honey mixture, then stir to combine. Tip the honey nuts back onto the baking tray and roast for a further 5 minutes or until starting to turn a deeper golden colour. Take the nuts out of the oven and leave to cool in the baking tray, stirring occasionally. Add more salt if you like and leave to cool completely. Once cooled, transfer to an air-tight container.

*This recipe is gluten free according to industry standards

Check out our sticky miso nuts recipe

Vegan Miso Nuts Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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