Most of the time, I go through phases on whether or not I'm snacking. Some days, it's three meals and that's it while other days, I find myself reaching for a snack every couple of hours (like today, I'm currently snacking on chocolate- but it's also been an 'owning your own business is sometimes way stressful' day). I can only assume my snacking habits are going to increase as the baby boy gets bigger (oh, and by the way, he's a boy! We found out last Saturday.)
This recipe is one of my favorite snacks. I used to think of roasting nuts as a holiday tradition but really, it's a great way to spruce up your daily snack any time of the year. Plus, you can toss together whatever you have on hand. Use one type or up to as many types of nuts as you like. Depending on my mood, I'll do Almonds/Pistachios by themselves or to a mix, like this recipe. Also, be on the lookout for different flavors. This recipe is adapted from a basil pesto recipe from the California Almond Board while my favorite recipe is one I shared on the Kitchn for Curry Roasted Pistachios (so good.)
PrintHoney Mustard Roasted Nuts
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 1 hour 5 mins
- Yield: 2 cups 1x
Ingredients
- 2 cups raw mixed nuts (pistachios, almonds, pecans and/or walnuts)
- 1 large egg white
- 2 tablespoons honey
- 1 tablespoon stone ground mustard
- 2 teaspoons ground mustard powder
- 2/4 teaspoon sea salt
Instructions
- Preheat oven to 225˚F.
- Place the nuts in a medium size bowl. In a separate bowl, whisk together the egg white, honey, mustard, mustard powder, and sea salt. Pour over the nuts and stir until the nuts are well coated.
- Cover a sheet tray with parchment paper and pour out the nuts onto the tray. Spread out in a single layer.
- Roast the nuts for 45 minutes to an hour, stirring and checking every 15 minutes. The nut mixture should be sticky and nuts should be slightly crisp (but they will do the majority of crisping while cooling). Let nuts cool completely and transfer to an airtight container.
Notes
Recipe adapted from California Almonds (as also seen on Cookie + Kate).
Lauren says
This sounds delicious! I love how simple the recipe is and that it is free of chemicals. This will make an excellent (and warm!) snack for cold January days. I have a newfound love on mustard so these will be happening soon
Jess says
Hooray - congratulations on the boy news, Erin!!! I've only got 8 months of experience with my twin girls, but you're in for a lot of fun. And keep up the snacking, especially on something as tasty as this. These are going on my list to make and stash in my desk at work.
Trish says
Congrats on the baby boy! I love love honey mustard, and don't make it as often as I should. Totally keeping this recipe!
Trish
Kathryn says
A boy! How exciting! He'll be one lucky chap to have you guys as parents. I am such a snacker but trying to get better at actually channeling that towards tasty + nutritious snacks rather than grazing on whatever happens to be open in the fridge (eg chocolate chips...). Making these asap!
Ksenia @ At the Immigrant's Table says
I love how versatile this recipe is. Cheers to roasted nuts in different flavours - and cheers to your baby boy!
Mary Kate says
This sounds amazing, but I am allergic to egg. It seems that egg white would mainly work to stick the other flavors to the nuts, yes? Although honey and mustard might stick on their own, too, as they are pretty sticky. I really want to try this, and might do so using a chia gel instead of the egg. I'll let you know how it goes if I do.
Emily @ Life on Food says
This looks amazing. Nuts have been my primary snack while pregnant. I would love to have a nice change with this mix.
Eileen says
Yay! These nuts sound so delicious and simple to make. All the honey mustard goodness! 🙂
Jodi@prairiekuchen says
This looks wonderful!
Natalie says
Hello! This recipe looks so delicious—I can't wait to try it! About how long will these nuts last in an air tight container?
erin says
I usually keep them up to a week, but they might last a bit longer!
Christian / MetroMand says
Just the recipe I was looking for! Thank you for sharing 🙂
★★★★★
Laurie Knauf says
I made these, they turned out really good. I was disappointed at first but the flavors intensify when the nuts cool.
Sarah says
This is like the worst recipe I‘ve ever tried roasting nuts... I usually put them into the oven at 180 - but as it says
225 in yours... All burnt. 😭
★
Erin Alderson says
I'm sorry you had that experience but 225˚F isn't really hot enough to burn things- are you in Celsius?.