Ingredients
Units
Scale
- 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