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Spiced honey roasted almonds and cashews

Nuts are such a handy snack to put out on Christmas day while the riff-raff arrive. Bring a bag of these spiced nuts along, and the host will sing hallelujah! Use whatever nut mix you’ve got handy, or go all in on the one variety. Whatever floats your boat. If you’d prefer to keep these plant-based, use extra virgin olive oil and maple syrup instead of the honey and butter.


  • 350 g raw cashews
  • 350 g raw almonds
  • 2 tbsp unsalted butter
  • ¼ cup honey
  • 1 tsp mixed spice
  • ¾ tsp salt flakes


  • Preheat the oven to 175°C (155°C fan) and line a shallow tray with baking paper.
  • In a large saucepan, combine the butter, honey, mixed spice and salt (bar a ¼ teaspoon for finishing) and place on a low heat. Melt together for a few minutes until frothy and friendly.
  • Take off the heat, tumble in the cashews and almonds and stir to coat the nuts in the sauce.
  • Spread evenly onto a baking tray and pop into the oven. These will take 15-20 minutes. Pop a timer on for every 5 minutes to stir them up and about.
  • Once ready, remove from the oven, sprinkle with the reserved ¼ teaspoon salt flakes and let them cool before transferring into an air-tight container, where they’ll last for up to a month.

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