Roasted Nuts Recipe

Preheat and arrange

Preheat oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy removal and cleanup.

Spread the almonds, cashews, pecans and walnuts in a single layer on the prepared sheet, leaving a little space between pieces so they roast evenly.

Place the sheet in the oven and roast for 10 minutes. Remove and stir or shake the pan to turn nuts, then roast another 6–8 minutes until fragrant and lightly golden at the edges. Total roasting time: about 16–18 minutes. Watch closely to avoid burning. Remove from oven and set aside while you make the glaze.

In a small saucepan or skillet over medium-low heat, combine the honey, unsalted butter and light brown sugar. Warm gently, stirring, until the butter is melted and sugar is dissolved and the mixture is smooth, about 2–3 minutes. Do not boil vigorously.

Remove the pan from heat and stir in the toasted sesame seeds and vanilla extract. The glaze should be pourable but slightly thick. If it becomes too thin, let it cool a minute to thicken slightly.

Return the warm roasted nuts to the rimmed baking sheet (or a large mixing bowl). Sprinkle the ground cinnamon, cayenne pepper, kosher salt and black pepper over the warm nuts and toss briefly to distribute dry spices.

Pour the honey-sesame glaze evenly over the spiced nuts. Use a spatula or wooden spoon to fold and toss the nuts so each piece is coated with glaze and spices. Work quickly while nuts are still warm so the glaze adheres.

Spread the coated nuts back into a single layer on the baking sheet. If any nuts are in clumps you prefer separated, gently separate them with a fork or spatula.

Place the sheet back in the oven for 6–8 minutes at 325°F (165°C) to set the glaze and deepen flavor. Watch carefully to prevent burning. Remove from oven and let cool completely on the sheet — as they cool the glaze will harden slightly and become crunchy.

When cool to the touch (about 20–30 minutes), taste and sprinkle finishing salt or flaky sea salt if desired for contrast. Give a final gentle toss to distribute salt.

Transfer roasted nuts to an airtight container. Store at room temperature for up to 2 weeks; for longer storage keep in the refrigerator for up to 1 month. Bring to room temperature before serving if chilled.