Honey-Roasted Nut and Seed Mix
Almonds, walnuts, pumpkin and sunflower seeds roasted low in honey and cinnamon.
20 min
8 servings
Difficulty 2/5
Morning snack · Afternoon snack
Prep 5 min · Cook 15 min
A tray of nuts in a low oven for a quarter of an hour, then left alone to cool. Eight 35 g portions that keep for weeks in a jar.
Per serving
200
kcal / serving
Ingredients
Written for 8 servings. Change the servings to rescale every amount.
Almonds
100 grams
Walnuts
60 grams
Pumpkin Seeds
40 grams
Sunflower Seeds
40 grams
Honey
2 tablespoons (42 grams)
Coconut Oil
1 teaspoon (4.5 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Salt
1 pinch
Steps
Heat the oven to 160 °C and line a tray. Nuts burn at 200 °C before the honey has set — the low oven is the whole method.
3 min
Melt the honey with the coconut oil, then stir the nuts, the seeds, the cinnamon and the salt through it until everything is coated.
2 min
Spread it on the tray in one layer and roast 15 minutes, stirring twice so the edges do not run ahead of the middle.
15 min
Cool it on the tray without touching it. It comes out sticky and hardens into clusters as it cools; stirring it warm gives you loose, soft nuts instead.
20 min
Serving suggestion
Weigh 35 g into a small bag the night before — the jar is very hard to stop eating from.
Storage
Three weeks in a sealed jar at room temperature. It softens in the fridge, so keep it out.
Notes
Any nut works. Cashews and pecans brown faster than almonds, so check them at ten minutes.
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