Recipe with honey
Spring blossom honey snacking nuts with rosemary
The mild spring blossom honey gently coats the roasted nuts and combines with rosemary and salt to make a savoury-sweet snack. Ideal for a cosy evening.
⏱ Preparation 10 min · Cooking/baking time 15 min · Total 25 min · 6 servings
Ingredients
- 100 g walnut kernels
- 100 g almonds
- 100 g cashew nuts
- 3 tbsp spring blossom honey
- 1 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 0.5 tsp coarse sea salt
- 1 pinch chilli flakes
Method
- Preheat the oven to 160 °C (conventional, top/bottom heat) and line a baking tray with baking paper.
- Mix the walnuts, almonds and cashews in a bowl.
- Mix the spring blossom honey with the olive oil, rosemary and chilli flakes.
- Pour the honey mixture over the nuts and toss well.
- Spread the nuts evenly on the tray.
- Roast for about 15 minutes, turning once halfway through.
- Sprinkle with the sea salt while still warm and let cool completely.
- Separate the cooled nuts from one another and store in a tin.
Nutritional values per serving (approx.): 290 kcal · Fat 23 g · Carbohydrates 12 g · Protein 8 g
Tip: Spread the nuts apart as they cool so that they do not stick together.
Honey used: View spring blossom honey in the shop →