10 Min
22-25 Min
8 (snack portions)
Snacks
Vegetarian, Gluten Free
Moroccan Style Spiced Nuts with Ras El Hanout
Moroccan spiced nuts glazed with honey and scented with THE SOUK ras el hanout. Gentle heat keeps honey from scorching while the spice blooms into the nuts. Ras el hanout and nuts are a classic pairing in Moroccan-style snacks.
Ingredients
400 g raw mixed nuts (almonds, cashews, pecans, pistachios)
60 g runny Florale No1 honey
15 ml olive oil
8 g THE SOUK ras el hanout, plus 2 g to finish
3 g fine sea salt
Optional heat: 0.5 g chili flakes
Optional extra crunch: 15 g demerara sugar for finishing
Directions
Prep The Tray
Heat oven to 150 °C. Line a rimmed sheet with parchment to prevent sticking. Spread nuts in a bowl. Low, steady heat and parchment are key for even roasting and easy release.
Warm the glaze
In a small pan over low heat, warm honey with olive oil, THE SOUK, salt, and chili until fluid, 30–60 seconds. Do not boil. Warming helps the coating spread evenly.
Coat
Pour glaze over nuts and toss until glossy and fully coated.
Bake
Spread in a single layer. Bake 22–25 minutes at 150 °C, stirring once halfway, until nuts are deep golden and the glaze looks set. Lower temperature reduces burning risk with honey.
Finish and cool
While hot, dust with the remaining 2 g THE SOUK. Cool completely on the parchment until crisp, then break apart. Cooling firms the coating.
Optional Crunch Boost
If a crunchier, less sticky finish is desired, sprinkle the warm nuts with a light shower of demerara sugar and let set. This encourages a drier crystallized surface
Nutrition & Chef Notes
Roast at a gentle 150–160 °C range for honey-based coatings to avoid scorched edges. Stir once for even color. Store airtight at cool room temperature; nuts crisp further as they cool.
Parchment prevents bonding to the oventray and eases cleanup. Avoid foil for sticky candied coatings.
Technique alternatives exist. An egg-white binder yields a drier, candy-shell texture if preferred.
Frequently Asked Questions
Can maple syrup replace honey?
Yes. Results skew slightly softer and less sticky with a touch longer bake at low heat. Keep the temperature gentle.
Which nuts work best?
Almonds, cashews, pecans, and pistachios roast evenly and take on spice well. Mix sizes for texture.
How to keep them from turning sticky later?
Bake low and long enough, cool fully before storing, and use an airtight container. A small sugar dusting while warm can help a drier finish.
Why It Works
THE SOUK ras el hanout brings warm spice and gentle florals that fit traditional Moroccan nut snacks. Honey carries the spices, olive oil helps bloom fat-soluble aromas, and low-temperature roasting sets a shiny, balanced glaze without bitterness. Finishing with a fresh pinch of the blend restores top-note aroma after the oven.
