Toasted Nuts with Chiles and Honey

Toasted Nuts with Chiles and Honey

Perfect for cocktail hour grazing! As long as you use four total cups of mixed nuts, feel free to use your favorites.

Makes 4 cups

Ingredients

2 tbsp honey
1 tbsp unsalted butter
1 tbsp Fresno or jalapeño, minced
1/2 cup hazelnuts
1/2 cup pecans
1/2 cup walnuts
1/2 cup almonds
1 tsp sea salt

Method

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium saucepan, heat honey and butter until just simmering. Remove from heat and stir in chile, nuts, and salt until all nuts are coated with honey.

Pour the nuts onto a baking sheet in an even layer and bake for about 10 minutes, tossing halfway through. Nuts are done when they appear dry and lightly golden brown. If they are still wet or sticky, allow them to bake for a few more minutes.

Let them cool completely and serve immediately or store in an airtight container for up to 3 days.