honey, ginger + sesame roasted nuts / by Lindsey | Dolly and Oatmeal

if you hadn't noticed already i'm completely and utterly obsessed with fresh ginger!  i've written about it, and cooked/baked with it for the past few weeks.  this week ginger made its way into a super easy, one-bowl recipe that lends itself to the autumnal season, the upcoming holidays, or at home on the couch watching 13 year old seasons of Survivor.  did i just say that? it 's true, frank and i have been completely obsessed with that show, but that's for another day and time.  back to ginger! i wish i could say my ginger kick kicked my cold's butt last week, but that would be a lie.  everything that ginger is good for (in my case, my immune system) didn't seem to help me out, as i am still recovering from the world's lousiest cold!  

in any event. i cannot take full credit for the honey and sesame part of this recipe, that was inspired by a vendor we happened upon when we went to the new amsterdam market by the south street seaport.  the market had so many wonderful vendors from new york state as well as some others.  there we met the individuals behind nuts+nuts , a small company that works with Indonesian cashew farmers and pairs them with their mother's recipes - amazing, yeah?  long story short, frank and i bought a couple of their sample packs and i devoured the honey sesame cashews in about 5 seconds.  i was determined to recreate them as best i could.  i threw in some almonds and ginger for good measure, and also some salt to give them that savory/sweet goodness.   there are so many different combinations to play with here, so explore and have fun with the possibilities :)


honey roasted ginger-sesame nuts

| makes 2 cups | 


  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 teaspoon coconut oil, melted
  • 2 tablespoons sesame seeds
  • 2 tablespoons raw honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon medium grain sea salt


  • preheat oven to 325Β°.  line a rimmed baking sheet with parchment paper
  • in a medium sized bowl, combine the almonds with 1/4 teaspoon of the coconut oil.  mix to coat the nuts evenly, and turn out onto parchment-lined baking sheet. bake almonds for 8-10 minutes.  while almonds are baking, combine the cashews with the leftover 1/4 teaspoon of coconut oil, mix to coat evenly.  when almonds are finished, place cashews on the baking sheet with them and bake for another 8-10 minutes - the nuts should be lightly browned and fragrant
  • in the same medium sized bowl, mix the honey and ginger together (if the honey you're using isn't runny, place in the microwave for about 10-15 seconds, until the honey is easily poured).  carefully, pour the nut into the honey-ginger mixture and stir to combine.  mix in the sesame seeds and combine once more.  turn nuts out onto baking sheet and sprinkle with the sea salt
  • place nuts in the center of the oven and bake once more for 8-10 minutes
  • let nuts cool completely before storing in an airtight container