Chile-Honey Roasted Nuts

4 cups


  • ¼ cup sugar

  • 1 ½ teaspoons salt

  • ¼ cup honey

  • ¾ teaspoon cayenne pepper

  • 1 pound unsalted roasted mixed nuts (about 4 cups)


  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment or wax paper. Lightly oil parchment. In a bowl, combine sugar with salt.

  2. In a large skillet, melt honey with cayenne. Add nuts and stir to coat. Spread nuts in a single layer on baking sheet and bake 10 minutes. Let nuts cool slightly, then add them to sugar-salt mixture and toss to coat. Discard parchment and spread nuts out on baking sheet to cool completely, then transfer to a bowl and serve.

Make Ahead

The nuts can be stored in an airtight container for up to 4 days.


Use coarse turbinado sugar (like Sugar in the Raw) and kosher salt to give these nuts extra crunch.

Suggested Pairing

Try a crisp and refreshing California sparkling wine to help recover from the kick of cayenne spice or try a Californian off-dry sparkling wine to match the sweetness of the nuts.

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