Vegan Salted “Hot Honey” Nuts with Brown Butter
If there is one concept I love, it’s roasted nuts around the holidays lol. For some reason, it’s become a holiday concept even though I could have them year round. They are great on anything and everything from soups to salads, dips and more. There are countless varieties, you can mix up the herbs and spices, and if you’re like me..
You capture the flavor of sweet, with a lil heat!
In recent years I’ve found that my go to flavor profile is sweet and spicy. Those 2 dimensions of flavors pair so well together and truly elevates any dish. This approach is so popular, I’ve even see it done on ice cream lol. Needless to say, when thinking of the next best nut concept, I knew we had to do a Hot Honey version!
To further amplify this flavor, I knew we also had to explore brown butter! If you’re not familiar with browning butter, it’s just a few minutes to throw together and really enhances that butter flavor and adds a hint of nuttiness. Since finally exploring brown butter we’ve done an array of recipes featuring it. It’s so much fun to play around with that you just have to try it!
What’s great about these nuts?
It’s just a handful of staple ingredients, notes of brown butter, a hint of heat, salty, and a bit of sweet!
These nuts are quick and easy to throw together, are low sugar, can easily be made in bulk, perfect by themselves, but could easily be thrown on countless dishes, you can mix up the nuts, you can add superfoods like quinoa, and are just such a staple!
If you’re searching for more ways to love hot honey, you have to try these new Salted Hot Honey Nuts with Brown Butter!
Why this recipe is great:
Quick
Easy
Perfect for the holidays
You could coat in chocolate if desired
Perfect as a garnish on many dishes
Sweet
Salty
Spicy
Vegan Salted Hot Honey Nuts with Brown Butter
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Ingredients
- 3 cups unsalted, raw whole nuts (such as cashews, pecans)
- 1/4 cup honey, vegan honey, agave or maple syrup
- 2 Tbsps vegan butter
- 1/4 cup (packed) brown sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon red-pepper flakes
- 1 teaspoon flake salt, divided
Instructions
- Preheat oven to 325.
- Place nuts in a large bowl.
- In a pan over medium heat add the butter. Let it sizzle, then brown until golden. (3-4 minutes)
- Remove from heat and pour over the nuts in the bowl. Add the honey, ground cinnamon (optional)
- Spread the coated nuts onto the prepared baking sheet creating an even layer. You want the nuts spread out as much as possible.
- Sprinkle the brown sugar, 1/2 tsp flake salt, and red pepper flakes over the nuts, toss and coat. (If you add the brown sugar into the pan with the butter, it will just harden like candy)
- Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle additional 1/2 tsp flake salt and additional red pepper flakes if desired.
- Let the nuts cool on the baking sheet then transfer to a bowl and serve (or transfer to an airtight container, where they’ll keep for up to 4 days).
Notes
- If your nuts still seem sticky after cooling, simply pop them back in the oven for a few more minutes
- You can skip the brown sugar if desired, I just didn’t find the hot honey sweet enough!
- Prep Time: 5 mins
- Cook Time: 10 mins
