Day 6 – Honey Roast Nuts

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Fancy something different to give as a gift?  These honey roast nuts are just the job.  Sorry to my friends and family, I’ve been munching on these myself – oops!


300g peanuts

150g cashew nuts

90g pecans

80g honey

50g light muscovado sugar

30g butter

1 tsp vanilla extract

1 tsp salt

25g caster sugar


1 tsp salt

20g caster sugar

Line a roasting tin or baking tray with non-stick paper or a reusable silicone liner.

Preheat the oven to 160c(fan)/180c/Gas Mark 4.

Toss the nuts together in a bowl.  You can use all sorts of nuts, use your favourites, you want a total of 540g approx.

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In a pan gently melt together the honey, butter, muscovado sugar, vanilla, 1 tsp salt and 25g caster sugar.

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Take it off the heat and pour over the bowl of nuts.

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Give it a good old mix up and then tip it out onto the prepared tray. Spread the nuts out as much as you can.

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Now into the oven for 15 minutes.

Take it out and toss the nuts with a spatula, carefully they are sticky and hot.

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Back into the oven again for a further 30 minutes, tossing and breaking them up after 15 minutes.

So after a total of 45 minutes in the oven they should be lovely and golden brown.

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In a small bowl mix together the caster sugar and salt.

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As the coated nuts on the tray are cooling, turn them over repeatedly with a silicone spatula.  We want them to cool separately and not in large clumps.  As they cool you should be able to change from the spatula to using your hands to break them up – still carefully I don’t want any burns from hot nuts!

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Scatter over the sugar salt mix and then keep breaking them up with your hands.

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Allow the nuts to cool fully on the tray before transferring to an airtight container to store – just try to keep your hands out or they’ll be munched and gone before you know it!

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Honey Roast Nuts

Ruth Clemens, Baker Extraordinaire

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