Macadamia Free Honey Roasted Mixed Nuts
Warm, glossy, and impossible to stop eating, this honey-roasted nut mix hits every note — sweet, salty, buttery, and just a little spicy if you lean into the cayenne. Cashews, almonds, pecans, and walnuts get tossed in a quick honey-butter glaze seasoned with cinnamon, black pepper, and a pinch of salt, then roasted low and slow until deeply golden and irresistibly fragrant. The technique is simple but the results taste genuinely impressive, like something you'd pay too much for at a specialty shop. For anyone avoiding macadamia nuts, this mix is a satisfying answer — every nut in the lineup is clearly labeled and easy to source, with no hidden blends or mystery mixes to worry about. The key is patience at the end: letting the nuts cool completely on the parchment is what transforms that sticky glaze into a satisfying, crunchy shell. Break apart the clusters, pile them into a bowl, and watch them disappear within minutes.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- 1 cup raw almonds
- ½ cup raw pecan halves
- ½ cup raw walnut halves
- 3 tbsp honey
- 1 tbsp unsalted butter
- ½ tsp ground cinnamon
- ¼ tsp ground cayenne pepper (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
Combine the honey and butter in a medium saucepan over medium heat, stirring until the butter melts and the mixture is smooth, about 1–2 minutes.
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