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Honey Roasted Nuts and Pretzels

One of those ‘sort of’ healthy snacks that you cannot stop eating. Store in the freezer for maximum freshness if making in advance.
Honey Roasted Nuts and Pretzels
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You Will Need:

Main Dish
  • 1 T (15 ml) Dijon mustard
  • 2 T (30 ml) olive oil
  • 2 T (30 ml) honey
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 cup (100 g) pecans or walnuts
  • ½ cup (50 g) raw almonds
  • 1 cup (100 g) cashews
  • 2 cups (± 150 g) pretzels

Ina’s Tip

These are at their best fresh out of the oven.

Method:

Adjust the oven rack to the middle position. Preheat oven to 180 °C. Place mustard, oil, honey and Seasoned Sea Salt in a bowl and stir to combine. Add the pecans, almonds, cashews and pretzels and stir gently. Spread the mixture out onto a large baking tray lined with non-stick baking paper and cook for 8 - 10 minutes or until golden. Set aside to cool before storing in an airtight container.

Honey Roasted Nuts and Pretzels

One of those ‘sort of’ healthy snacks that you cannot stop eating. Store in the freezer for maximum freshness if making in advance.
Honey Roasted Nuts and Pretzels

You Will Need:

Main Dish
  • 1 T (15 ml) Dijon mustard
  • 2 T (30 ml) olive oil
  • 2 T (30 ml) honey
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 cup (100 g) pecans or walnuts
  • ½ cup (50 g) raw almonds
  • 1 cup (100 g) cashews
  • 2 cups (± 150 g) pretzels
Ina’s Tip

These are at their best fresh out of the oven.

Method:

Adjust the oven rack to the middle position. Preheat oven to 180 °C. Place mustard, oil, honey and Seasoned Sea Salt in a bowl and stir to combine. Add the pecans, almonds, cashews and pretzels and stir gently. Spread the mixture out onto a large baking tray lined with non-stick baking paper and cook for 8 - 10 minutes or until golden. Set aside to cool before storing in an airtight container.

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