What We Love About Honey Roasted Walnuts
They’re crispy crunch: These cinnamon and honey roasted walnuts offer a delightful crunch that’s perfect for satisfying your snack cravings, giving you a delightful, tasty, yet healthy treat to munch on.
Their natural sweetness: Coated in a yummy blend of honey and cinnamon, these walnuts provide a naturally sweet flavor that makes them a delicious and wholesome option for a quick treat or dessert.
They’re simple and quick: With just four ingredients and 20 minutes of baking time, these walnuts are easy to make, offering a quick and tasty treat for any occasion.
How to Make Honey Toasted Walnuts
Coat the walnuts in glaze: Combine honey, ground cinnamon, and salt. Add the walnuts and toss to combine.
Bake: Spread the nuts in a single layer on a prepared baking sheet. Bake for 10 to 20 minutes. Stir occasionally until toasted.
Storing and Freezing Instructions:
To Store: Roasted walnuts can be kept at room temperature for one to two weeks. Make sure they are kept in a dry, cool area to keep them fresh longer. You can also refrigerate them for three to four months. If you do, make sure to keep them in an airtight container away from strong-smelling food like onions and garlic. Add a paper towel sheet at the bottom to keep the nuts as dry as possible.
To Freeze: You can also freeze walnuts in a freezer-safe, airtight container. They will keep for a year in the freezer, but make sure to keep them away from foods with strong odors. When you open them, give them a sniff. If they smell like paint, it’s time to throw them away.
(Make this next: Spicy Roasted Cashews)
- 1 cup raw walnut halves
- 1 tsp ground cinnamon
- 3 tbsp raw honey
- pinch of salt
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In bowl combine honey, ground cinnamon and salt. Add in walnuts and toss to combine.
- Spread nuts in single layer on prepared baking sheet.
- Bake, stirring occasionally, until toasted, about 10-20 minutes.
- Let cool completely before serving.
How to get an even coating of glaze: Ensure the walnuts are evenly coated with the honey and cinnamon mixture for a consistent and delicious flavor throughout. An uneven coating will leave some walnuts wanting while others are overly sweet.
Proper spacing: Make sure to spread the walnuts in a single layer on the baking sheet to allow for even roasting and to prevent them from sticking together.
Watch closely: Keep an eye on the walnuts while they’re in the oven. You’ll need to stir and flip them occasionally to prevent burning. Roast until they’re golden brown on both sides and give off a wonderfully aromatic cinnamon smell, usually around 10-20 minutes.
Cooling completely: Let the roasted walnuts cool completely before serving to achieve the perfect crunchy texture and allow the flavors to settle and meld.
More Good Honey Roasted Nut Recipes
Vanilla Honey Roasted Macadamia Nuts
This honey roasted nuts recipe puts a sweet spin on roasted macadamia nuts, making them perfect for an after dinner snack. The candied nuts are mixed with a hint of vanilla and honey for added flavor. They are especially well-suited for the holiday season and make excellent homemade gifts as well. If you cannot find vanilla beans, substitute vanilla extract.
2 cups macadamia nuts
2 vanilla beans
1/2 tsp sea salt
1/4 tsp cinnamon
2 tbsp honey
1 tbsp extra virgin olive oil
1. Preheat the oven 375 degrees F. Line a rimmed baking sheet with parchment paper. Place the macadamia nuts on the baking sheet and toast in the oven for 5 minutes.
2. Meanwhile, stir together the salt and cinnamon in a small bowl. Scrape the beans out of the vanilla pods and stir into the bowl.
3. Heat the honey and olive oil in a large glass bowl in the microwave for 30 seconds. Transfer the toasted macadamia nuts to the bowl and stir to coat. Add the spice mixture and mix well to coat the nuts. Spread them back out on the baking sheet and sprinkle with additional sea salt if desired. Place back into the oven for 5-7 minutes until golden brown. Remove from the oven and transfer to a plate to cool. Store in an airtight container.