Moroccan · Snack
Honey-Glazed Moroccan Mixed Nuts
A glossy mix of almonds, walnuts and hazelnuts tossed in warm honey with orange-blossom water and a little cinnamon, then roasted until lacquered and crisp, makes a festive tea-time snack and a common offering to guests. The honey sets to a light crackle around each nut, sweet and fragrant without being sticky.
- Prep
- 8 min
- Cook
- 18 min
- Total
- 26 min
- Serves
- 6
- Level
- Easy
Ingredients
- 300 g mixed nuts (almonds, walnuts, hazelnuts)
- 4 tbsp honey
- 1 tbsp butter
- 1/2 tsp cinnamon
- 1 tbsp orange-blossom water
- 1/4 tsp salt
- 1 tsp sesame seeds (optional)
Method
- 1
Toast the nuts
Toast the nuts in a dry pan or the oven until fragrant, then rub the papery hazelnut skins off in a towel.
- 2
Make the glaze
Warm the honey, butter, cinnamon, salt and orange-blossom water in a wide pan until bubbling.
- 3
Coat
Add the nuts and stir over low heat for 2–3 minutes until glossy and coated.
- 4
Roast to set
Spread on baking paper, scatter with sesame if using, and roast at 160°C for 8–10 minutes until the glaze bubbles and sets.
- 5
Cool and separate
Cool fully, then separate any clusters. The glaze should crackle, not stick.
Chef's tips
- Toast the nuts first for depth, then glaze — raw nuts under glaze taste flat.
- Spread them out well to roast so the honey caramelises rather than pooling.
- Add the orange-blossom water off a hard boil so its perfume survives.
Frequently asked questions
How do I stop them sticking together?
Spread the glazed nuts in a single layer to roast, and separate them while still warm. Once fully cool they hold their shape without clumping.
Can I make them ahead for guests?
Yes. They keep in an airtight jar for a week or so. Re-crisp briefly in a low oven if they soften in humid weather.