Sweet ‘n’ Salty Nuts

Sweet 'n' Salty Nuts - Quirky Cooking

This is one of our family’s ‘go-to’ snacks which my friends think I really should share – they’re the easiest, yummiest snack around!

This recipe is so simple, it’s hardly a recipe at all… All it involves is some nuts, honey or maple syrup, some sea salt, and an oven. Oh, and a baking tray. And it only takes 20 minutes.

Sweet ‘n’ salty nuts are great for a quick snack on the go. I often take a little bag of them in my handbag when I go out, which helps me control the urge for buying something not-so-healthy to munch on. They’re also great for a gift – pop into a pretty jar, tie a ribbon around it, and off you go!

I buy nuts in bulk to save money – organic raw cashews, insecticide free almonds, hazelnuts, brazil nuts, pecans, macadamias – all sorts. I try to always have a variety in my freezer. We’re a pretty nutty family. 😀

If you can’t have nuts, seeds work too – try a mixture of pepitas, sunflower seeds and sesame seeds with honey and salt – just make sure you keep an eye on them as they will brown quicker than almonds.

Here’s how to make them.


Sweet ‘n’ Salty Nuts



  1. Preheat oven to 180C.
  2. Spread the nuts or seeds on a baking paper lined tray and flatten into a single layer.
  3. Drizzle with honey or syrup, back and forth in a thin stream, about 2 Tbsp per tray, or to taste.
  4. Sprinkle over a couple of good-sized pinches of salt.
  5. Pop the nuts into the preheated oven and let them cook for about 10 minutes.
  6. Take the tray out of the oven and stir nuts/seeds with a fork, turning them in the melted honey/syrup so they’re evenly coated. Pop them back in the oven and cook another 5-10 minutes, or until they’re golden and crispy. Don’t burn them!
  7. Let them cool before eating. Once they’re completely cool, break them apart and store in an airtight jar at room temp.

Did you make this recipe?

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17 thoughts on “Sweet ‘n’ Salty Nuts

  1. ThermomixBlogger Helene says:

    This recipe makes me crazy because in that one photo above there is about $40 worth of Macadamias. Here, the cost of using them is prohibitive. I LOVE Macadamia nuts but we have to treat them like truffles — only one per recipe, sliced very thinly =)

    Also glad to see that I am not the only one with bags of food on the floor due to a full freezer. (shhh, don’t tell!) … though in my case it’s grains.

  2. Jo Whitton says:

    WOW, that IS expensive!! I can raw macadamias for $19/kg; organic raw cashews for $14.45/kg; insecticide free almonds for $10.70/kg… Thankfully, because we eat a lot of nuts! Last time I ran out of nuts I nearly went crazy, having to buy expensive little bags of them at the grocery store! (Didn’t buy too many!!) 🙂

    Yeah, I think I need to clean out my freezer again and rearrange…

  3. Fleur says:

    Hi Jo

    I tried this recipe last week and it was a huge hit. My husband who isn’t too sure on “all this health stuff” absolutely loved it. Thank you very much. Cheers Fleur

  4. KirstyE says:

    These nuts are dangerous!……
    I made them as gifts for people and have eaten so many over the last few days, so simple but great. Thanks for Sharing Jo

  5. Anonymous says:

    Hi Jo. I’ve been reaing about soaking nuts to release the enzymes. Do you think it would work with this recipe

  6. Kylah Bertolini says:

    OMG These are amazing!! I used cashews with agave syrup, a huge hit in my house. I have decided to use them as gifts

  7. katharine says:

    hi jo, just wondering about how you freeze your bulk nuts? we eat lots too but just buy them in smaller amounts. if you buy bulk and freeze so they last longer? how do you freeze them? thanks, katharine

  8. Sherene Gibbons says:

    Was looking for a homemade gift to pair with something else for some Christmas parcels. This is perfect, I’ll be making up a batch this weekend as a “test” run. No need to test of course, but I feel it’s my “duty” haha ;-). I’ll pop these in little ceramic bowls and tie up with cellophane and ribbon.

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