Salted Honey Lavender Nuts.
Today, we’re making snack mix! Lavender honey nuts are where it’s AT.
You know I’m all about the snack mix when it comes to pool time, and since I’m on vacation this week, I figured it would be the perfect time to share these lavender honey nuts that you can make in an instant at home.
No oven required!
You make ‘em on the stovetop, let ‘em sit and then devour. Serve to all your friends! Snack away!
So, I still have SO many book tour stops to tell you guys about, and I’m trying to remember which stop it was that we almost ordered this lavender honey snack mix. I’m pretty sure it’s when we were in Atlanta at Leon’s Full Service and they were the “lug nuts of the day,” but we passed for the grilled bread instead. Because… grilled bread.
And it came with homemade ricotta so there is no beating that.
But the minute we ordered it, I was thinking “I have to make those nuts at home!” Then I instantly typed the note into my phone.
My notes section of my iPhone is just like Gretchen Wieners’ hair. You know.
And here we are.
Because I clearly cannot get enough of lavender right now. It had to happen.
Also, some form of nuts are often my go-to when I need an energy boost with the kids because they are so satisfying but quick to grab and go.
I used what I had on hand in my pantry: whole raw almonds, cashews and brazil nuts. You can use whatever the heck you have though, and that’s what makes this so fun. And easy!
After a quick stovetop toast and glaze with the lavender infused honey, these take a baking sheet nap and then they are ready. Roasted, sweet and salty.
Totally addictive too.
I’m obsessed with this idea not only for snacking at home or during the week or on the run, but for party snacks too. Especially if you’re having a dinner party. These are so perfect to put out with a wedge of cheese and some olives.
In fact, I just want to eat that mess as a happy hour snack today. Let’s do it.
Salted Honey Lavender Nuts
Ingredients
- 1/4 cup honey
- 1 1/2 teaspoons dried culinary lavender petals
- 8 ounces raw almonds
- 8 ounces raw cashews
- 8 ounces raw brazil nuts
- 1/2 teaspoon flaked sea salt
Instructions
- Line a baking sheet with parchment paper.
- Heat the honey and lavender in a saucepan over medium-low heat until it's melted and thin. Remove it from the heat and let it cool slightly.
- In a large saucepan or skillet, heat the nuts over low heat. Toss constantly until they are fragrant and slightly toasted. Remove them from the heat and stir in the lavender honey. Stir until all the nuts are coated.
- Spread the nuts out on the parchment paper in a single layer. Sprinkle with the flaked salt. Let them sit and dry and cool for 1 to 2 hours. Break them apart and either serve or package up for snacks!
Did you make this recipe?
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My kind of crunch.
31 Comments on “Salted Honey Lavender Nuts.”
These look amazing – I must try these soon, as I just got a whole big pouch of culinary lavender!
it’s the best!! i used it in everything right now.
YES PLEASE!!
totally agree!thanks ashlyn!
I love snack mixes, they are totally addicting! Love this fun twist :)
totally agree!
LOL at the Mean Girls reference 😂🤣
hahahah! xo
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Thank you
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I like the breakfast mix, they are completely addicting! Love this fun turn
wow this cake recipe is good thank you for sharing your website
These look amazing – I must try these soon, – I love it!
thanks!
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Wow!
It looks great!
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Sounds very original!
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Can you tell me where those bowls are from?
My daughters and I made these today as part of hubby’s Father’s Day gift…they are so good, they may not make it into the gift box!
5 starts for taste, 3 for the instructions (I’m pretty cooking inept, I need a lot of details)
A few things I’d offer for anyone making these:
1) When using mixed nuts, some need a bit more cooking then others. My Brazil nuts ended up being a little over toasted, while the almonds were a bit under toasted. Cashews were perfect. Next time, I’ll add the almonds, then cashews and finally, Brazil nuts.
2) The residual skins on the Brazil nuts burnt. I transferred all of the nuts into a clean dish towel, rubbed them together and then carefully put them back in the pan. This knocked off the burnt skins.
3) I was not prepared for how much time it would take to cook them over low heat in a skillet. Even on medium heat, took about 30 minutes. I will investigate using the oven next time. At least I can walk away from it.
We will make these again…and again!
Great recipe !
Thanks.
Are the nuts not sticky? I’m thinking of adding lemon, do you think that will prevent the nuts from being toasted/crunchy or will lemon juice/honey make them more chewy?
Hi can I add edible rose and marigold petals to my nuts followig the same measurement s
Thanks
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I made these per the instructions and thought they were too sticky. Saw a similar recipe which baked the nuts and honey at 300 for 20-25 min. So I tried that and it worked well! The nuts still tend to clump but are easily broken apart and have a drier finish that doesn’t get your hands all sticky. They were a hit at book club!
https://www.howsweeteats.com/2018/07/salted-honey-lavender-nuts/
These look amazing – I must try these soon, as I just got a whole big pouch of culinary lavender!
Sounds very original nice
I made these per the https://bit.ly/3uqvnZP and thought they were too sticky. Saw a similar recipe which
Hello, I wanted to thank you for sharing those delicious recipes. I would like to try it as well. I hope I can do it this weekend
That combination of Salt with Honey is mouth-watering. Along with it, nuts like almonds and Cashew are adding more taste. We can see more dishes like it in Hardee’s restaurants and give a review on https://tinyurl.com/tellhap
I love this idea but I think I’m missing something. I made them and mine were just sticky nuts. Delicious but sticky. What is the catalyst to make them “break apart”? We are beekeepers and I am always looking for things to do with honey but this didn’t work for me.
I’d love any tips!