Food Recipes Snacks Chile-Honey Roasted Nuts 5.0 (6,188) Add your rating & review By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 26, 2023 Rate PRINT Share Yield: 4 cups Ingredients ¼ cup sugar 1 ½ teaspoons salt ¼ cup honey ¾ teaspoon cayenne pepper 1 pound unsalted roasted mixed nuts (about 4 cups) Directions 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. 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. Notes 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. Originally appeared: October 1999 Rate It Print