5 Ingredients or Fewer


October 28, 2014
0 Ratings
  • Serves 4 or 6, depending on how much resistance you can maintain in the face of these little nuggets.
Author Notes

A little chunk of heavenly goodness - the right amount of crunch with not-too-sweet honey. —THE MATH CHEF

What You'll Need
  • 2 cups pecans, peeled and halved
  • 1 cup Brazil nuts, peeled and coarsely chopped
  • 1 cup almonds, peeled and coarsely chopped
  • 1/3 cup honey
  • 4 tablespoons olive oil, preferably organic extra-virgin
  1. In a stainless steel skillet, heat a tablespoon of olive oil over moderate heat for a minute.
  2. Add the nuts and honey in single layers, stirring constantly, and replacing each layer with a new one when done until the store of nuts is exhausted. The honey-nut mixture should be removed from the pan when the nuts stick to each other, and placed on a sheet of silver foil.
  3. Break the layers into uneven wedges of almost uniform size, approximately 1.5-in. squares.

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