Honey soy nuts

Make your own roasted honey and soy nuts and add them to your selection of nibbles at your next gathering and watch them disappear.

  • 30 mins cooking
  • Makes 3 Cup
  • Print


Honey soy nuts
  • 1 1/4 cup (150g) pecans
  • 1 cup (150g) raw cashews
  • 1 cup (160g) natural almonds
  • 1/3 cup (65g) pepitas
  • 1/3 cup (50g) sunflower seed kernels
  • 1 tablespoon sesame seeds
  • 1 tablespoon nigella seeds
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt flakes
  • 1/4 cup (90g) honey
  • 2 tablespoon sunflower oil
  • 1 tablespoon soy sauce


Honey soy nuts
  • 1
    Preheat oven to 180°C. Line a large oven tray with baking paper.
  • 2
    Combine nuts, seeds, rosemary, both the peppers and salt in a large heatproof bowl.
  • 3
    Place honey, oil and soy sauce in a small saucepan. Stir over low heat until combined and honey has thinned. Pour honey mixture over nut mixture and stir to combine.
  • 4
    Spread nut mixture on tray. Roast for 20 minutes, stirring halfway through cooking time, or until cashews are golden in colour. Allow to cool.

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