In this recipe, raw nuts are cooked in honey, making them truly honey roasted.
Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the honey.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
- 2 cups honey
- 1 cup whole raw almonds
- 1 cup whole raw pumpkin seeds
- 1 cup whole raw sunflower seeds
- 1 1/2 teaspoons kosher salt
1Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
2Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240°F, about 10 minutes. Add remaining ingredients and cook until the thermometer reaches 305°F, about 20 minutes more.
3Remove from heat, pour onto the lined baking sheet, and let cool to room temperature. Place in the refrigerator until hard, about 10 minutes more. Break into bite-size pieces and keep refrigerated until ready to serve.
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