For a Christmas hamper || Honey roasted pecans & cashews.



Making honey roast nuts has been my first venture into the world of cooking-with-kinda-caramel, and here’s what I learnt.

* Don’t put pecans covered in a hot sugar-butter-honey mixture straight from the oven, into your mouth. Au revoir tastebuds, it’s been nice.*
* Clean everything that comes into contact with the caramelly stuff immediately, or else you’ll glue everything you own to the work surfaces and it won’t be too fun getting them off.*
And lastly…
* Don’t ignore the first two rules, no matter how delicious the cashews and pecans smell when fresh from the oven and no matter how bored you are of washing up. Future Rosie (most likely come back to read and make this recipe sometime in winter ’14), this one’s for you.*

But enough rules now, let’s get to the goods!


And oh man, are these good?! Crunchysweetsaltybuttery all at once (new word, note it down) and basically the most moreish things I’ve ever made. The cashew ones were *crazy* good, and the pecans would be amazing smashed up and crumbled over good-quality vanilla icecream as a light Christmas dessert. They’ll keep well for about four weeks in an airtight container, so feel free to make them now for inclusion in a Christmas hamper in a few week’s time.


1 1/2 cups raw, unsalted cashews
1 1/2 cups raw, unsalted pecans
1/3 cup honey
2 tbsp unsalted butter
1/4 tsp ground cinnamon
1 tsp vanilla extract
1 tsp salt
1/4 cup granulated sugar

1. Preheat the oven to 160 degrees celsius, and line two baking trays with tin foil.

2. Put the honey, butter, cinnamon, and half the salt into a saucepan, and melt gently over a low heat until smooth and combined.

3. Divide the honey mixture between the two types of nuts, mix well to ensure the nuts are evenly coated, and then tip onto their respective baking sheets. Spread them out into a single layer so that they cook evenly.

4. Roast the nuts for 15-20 minutes, until the honey mixture has thickened and coats the nuts like a caramel. Stir every five minutes throughout cooking to make sure the nuts roast evenly. I found the pecans took a scant 15 minutes to cook, and the cashews around 17 odd minutes. 

5. Take the nuts out of the oven, and once they’ve cooled for a minute or so divide the remaining half teaspoon of salt and the 1/4 cup granulated sugar between the pecans and cashews. Allow to come to room temperature, stirring frequently to ensure they don’t stick together or to the baking trays.

6. Store in airtight jars or similar containers for up to four weeks.


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  • Jessica Edmunds

    This looks really delicious! x

  • Dannielle

    oh my yum! I always get the candied walnuts and pecans from the christmas/continental markets, def going to try these to make my own.

  • Che Dyer

    these look delish! haha i love your rules haha

  • Maria

    Oh these look delicious, I really want to make some now!

    Maria xxx

  • Miho

    this is my absolute favourite way to eat nuts! and as usual, your photography more than does the taste of the food justice :) x

  • Alice

    Oh my. These just look RIDICULOUSLY good, and I am going to hold you personally accountable when I make and eat an entire batch all by myself. xx

  • Janis

    Those honey roasted cashews look amazing. I might make these for my Christmas drinks party. Thanks for the idea! x

  • Emma @ stripesandsnapshots

    I will definitely be making these! I’ve just had 42 jars arrive for Christmas goodies.

  • Laura

    These sound so good…and I just scanned the recipe list and realized I have all the ingredients in my apartment to make them. I think I know what I’ll be doing tonight :)

  • Tania

    I am salivating with envy! Making these asap, actually pinning these right now & adding to my cooking/baking to-do list! (I love that you made a note to your future self. LOVE IT!) xxxxx

  • Rosie

    I AM DOING THIS. I know they would make my boyfriend incredibly happy. They look so good. I promise not to scoff them whilst hot/stick myself to my kitchen
    Rosie x | Every Word Handwritten

  • Jessica (Coco/Mingo)

    YUM!! On of my favorite things is cinnamon pecans – I’m sooo going to try this recipe out!

  • Becca

    These sound so delicious!!! I think all of my taste buds would be gone if I made these- I just couldn’t resist eating them hot out of the oven/boiling hot sugar mixture!

    Ladyface Blog

  • Sarah

    These sound delicious! I’m a sucker for anything sweet during the fall and winter. These would even make great gifts farther into the season.


  • emily

    I’ve got 4 hampers to fill and I hadn’t thought of something like this – adding it to my list! Where did you find the recipe? xx

  • vicky valencia

    your pictures are so good. everything looks so festive.

  • Lorna

    I’d thought about making up Christmas hampers for presents this year. This recipe has made that idea ever more tempting!

  • Frankie

    Hi Rosie, I wanted to let you know that I made 2 batches of these (cashews and almonds) over christmas, and they were all but scoffed in an afternoon. My family went crazy for them, and all requested the recipe. I’ve directed them here ;o)

    • Rosie

      Ah this makes me so happy! So glad they went down well with your family! I made a batch for Christmas too, and they disappeared pretty fast! My Mum’s requested another batch be made up for this weekend, so will have to oblige! ;)

  • Patent Attorney

    What a gorgeous idea, these would be a lovely thing to keep you going on Christmas day! Beautifully photographed too.

  • Pauline

    Hi Rose I loved this Yummy nut recipe. Passed on to me by Frankie. Brilliant and a recipe for life

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