Whisky-Glazed Nuts
A crunchy, moreish mix of almonds, cashews, and pecans, glazed in a rich blend of whisky, honey, smoked paprika, cinnamon, and sea salt. Baked until golden and just sticky enough, these nuts are sweet, salty, and spiced—with a subtle kick of whisky warmth in every bite.
Perfect for parties, gifting, or pairing with a dram, they’re an easy snack that feels just a bit indulgent. Let them cool for that satisfying crunch, or serve slightly warm for extra stickiness. For a twist, go vegan with maple syrup or add chilli powder for a fiery finish.
Ingredients:
200g mixed nuts (almonds, cashews, pecans)
2 tbsp whisky
2 tbsp honey
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp ground cinnamon
Instructions:
Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper.
In a bowl, mix the whisky, honey, smoked paprika, sea salt, and cinnamon until combined.
Toss the nuts in the mixture until well-coated.
Spread the nuts in a single layer on the prepared baking tray.
Bake for 12–15 minutes, stirring halfway through.
Let cool before serving; the glaze will harden slightly as it cools.
Tips & Variations:
Swap honey for maple syrup for a vegan option.
Add a pinch of chilli powder for a spicy kick.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
