Salted Honey Peanut Snack Mix (Printable Version)

Crispy roasted nuts and seeds tossed in sweet and salty honey coating with warm spices

# What You'll Need:

→ Nuts & Seeds

01 - 1 cup unsalted roasted peanuts
02 - 1/2 cup raw cashews
03 - 1/2 cup raw almonds
04 - 1/2 cup raw pumpkin seeds
05 - 1/4 cup sunflower seeds

→ Honey Mixture

06 - 1/4 cup honey
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon fine sea salt
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon cayenne pepper

→ Finishing

12 - 1/2 teaspoon flaky sea salt

# Directions:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the roasted peanuts, cashews, almonds, pumpkin seeds, and sunflower seeds.
03 - In a small saucepan over low heat, melt the honey and butter together. Stir in the fine sea salt, smoked paprika, cinnamon, and cayenne pepper until fully incorporated.
04 - Pour the honey mixture over the nut and seed combination. Toss thoroughly to ensure even coating.
05 - Distribute the coated mixture in a single, even layer on the prepared baking sheet.
06 - Bake for 18-20 minutes, stirring halfway through cooking, until the mixture turns golden brown and becomes fragrant.
07 - Remove from oven and immediately sprinkle with flaky sea salt while still warm.
08 - Allow the mixture to cool completely on the baking sheet. As it cools, the mixture will become crisp. Once cooled, break into clusters and transfer to an airtight container.

# Additional Tips::

01 -
  • The honey caramelizes just enough to turn ordinary nuts into something that tastes like you spent hours on it, when really you just stirred and baked.
  • It's naturally gluten-free and requires almost no special ingredients, so you can whip it up with what's already in your pantry.
  • Parties, road trips, late-night cravings—this mix handles them all without melting or falling apart like other snacks do.
02 -
  • The mixture will look slightly wet when you first pour it on the baking sheet, but that's the honey doing its job—don't panic and bake longer because you want it caramelized, not burnt.
  • Stirring halfway through isn't optional; the edges brown faster than the center, and that stir is what gives you even caramelization and prevents burning.
  • Remove it from the oven the second the edges turn golden, not when everything looks perfect—it continues cooking on the hot pan and will harden as it cools, so timing matters more than color.
03 -
  • Use a spatula or wooden spoon to stir the mixture on the baking sheet, not your hands, because the caramelized honey is actually hot enough to burn you even when it doesn't look steaming.
  • If you want deeper caramelization, bake it an extra minute or two, but watch closely because the line between caramelized and burnt is about 30 seconds at this temperature.
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