Salted Honey Peanut Snack Mix (Printable Page)

Crunchy mix of peanuts, nuts, and seeds tossed in salted honey and warm spices for a flavorful bite.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine peanuts, cashews, almonds, pumpkin seeds, and sunflower seeds.
03 - In a small saucepan over low heat, melt honey and butter together. Stir in sea salt, smoked paprika, cinnamon, and cayenne pepper until fully combined.
04 - Pour honey mixture over nuts and seeds. Toss well to coat evenly.
05 - Spread the coated mixture in a single layer on the prepared baking sheet.
06 - Bake for 18-20 minutes, stirring halfway through, until golden and fragrant.
07 - Remove from oven and immediately sprinkle with flaky sea salt. Let cool completely on baking sheet until crisp.
08 - Break into clusters and store in an airtight container.

# Expert Tips:

01 -
  • It comes together in under thirty minutes and tastes like you fussed over it for hours.
  • The honey mixture creates those crispy-chewy clusters that are impossible to stop reaching for once the container is open.
  • You can customize it based on whatever nuts you have hanging around your pantry, making it feel like your own invention.
02 -
  • The moment you pull this from the oven is critical—that flaky salt needs to go on while everything is still warm enough to make it stick, or you'll end up with salt sliding off the cooled mixture.
  • Stirring halfway through isn't just a suggestion; it prevents the edges from browning too fast while the center stays pale, and it keeps the honey from pooling in one corner of the pan.
03 -
  • If you're making this on a humid day, the honey mixture might take slightly longer to set on the baking sheet—this is why cooling completely is non-negotiable, even if it means waiting an extra hour.
  • Store it in an airtight container with parchment paper between layers if you're stacking to prevent everything from bonding into one hard brick that's impossible to portion.
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