Honey Five Spice Roasted Nuts with Chinese Five Spice Infused Olive Oil Blend

These roasted nuts come together with toasted almonds, cashews, walnuts, honey, and brown sugar for a glossy, crackly finish that leans sweet, savory, and deeply aromatic. The Chinese Five Spice Infused Olive Oil Blend folds in star anise, cinnamon, fennel, and clove notes that round out the glaze and leave every handful with a warm, spiced finish. Easy enough for a snack board or game day spread, but special enough for holiday gifting or entertaining, this is the kind of recipe people keep reaching for.

Garden Infuzions

Honey Five Spice Roasted Nuts with Chinese Five Spice Infused Olive Oil Blend

Crunchy mixed nuts get tossed with honey, brown sugar, and the warm aromatic lift of Chinese Five Spice Infused Olive Oil Blend for a glossy, snackable batch that disappears fast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 cups

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Chinese, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 cups raw almonds
• 2 cups raw cashews
• 2 cups raw walnut halves
• 3 tablespoons Chinese Five Spice Infused Olive Oil Blend
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 teaspoon sesame seeds

Equipment

• 1 Large mixing bowl For tossing the nuts and glaze
• 1 Small Saucepan For warming the honey mixture
• 1 baking sheet Large, rimmed
• 1 sheet Parchment paper To line the pan
• 1 Spatula For stirring during roasting

Method

 

Instructions

1. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the almonds, cashews, and walnut halves.
3. In a small saucepan over low heat, warm the honey, brown sugar, Chinese Five Spice Infused Olive Oil Blend, kosher salt, cinnamon, and black pepper just until the sugar dissolves and the mixture looks smooth.
4. Pour the warm glaze over the nuts and toss until every piece is coated.
5. Spread the nuts in a single layer on the prepared baking sheet.
6. Roast for 18 to 20 minutes, stirring once halfway through, until the nuts are fragrant and the glaze is set.
7. Remove the pan from the oven and immediately sprinkle the sesame seeds over the hot nuts.
8. Let the nuts cool completely on the pan before breaking them apart and serving.

Notes

The glaze should be warm and smooth, not boiling, so it coats the nuts evenly. These nuts crisp as they cool, so give them time before packing or serving.

Tried this recipe?

Let us know how it was!

Recipe Tips

Stir the nuts once or twice while they roast so the glaze stays even and the edges toast without darkening too fast. Let them cool fully on the pan before breaking them apart; that cooling time is what gives them their crisp finish.

Serving Suggestions

Set these out in a bowl for cocktail hour, tuck them into a snack mix, or spoon them over a festive cheese board for a sweet-savory crunch. They also make a nice homemade gift packed into small jars or treat bags.

Storage

Store fully cooled nuts in an airtight container at room temperature for up to 1 week. If they lose a little crunch, spread them on a sheet pan and warm them briefly in a low oven to bring the texture back.

Variations

Swap in pecans, pumpkin seeds, or pistachios for part of the nut mix. For a little extra zip, add sesame seeds or a pinch of flaky salt after roasting.

Related Garden Infuzions Recipes

Browse all Garden Infuzions recipes for more flavor-packed ideas.