Heta Nötter (Balsamic-Spiced Nuts and Seeds)

  • Serves

    makes about 2 1/2 cups


This Swedish snack of warm toasted cashews, almonds, and pumpkin and sunflower seeds tossed in a chile-spiked balsamic emulsion is addictive and easy to make. Great eaten out of hand or served on a cheese board alongside sharp Swedish Västerbotten cheese as part of a Midsummer feast, it first appeared in our June/July 2014 issue with Per Styregård's story "A Midsummer's Dream."


  • 1 cup cashews
  • 1 cup whole, unpeeled almonds
  • 14 cup pumpkin seeds
  • 14 cup sunflower seeds
  • 2 tbsp. honey
  • 1 tbsp. balsamic vinegar
  • 1 tsp. minced thyme
  • 1 small Holland chile, seeded and minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. olive oil


Step 1

Heat oven to 350°. Toss cashews, almonds, and seeds on a rimmed baking sheet; bake, stirring occasionally, until golden and toasted, 8–10 minutes. Whisk honey, vinegar, thyme, chile, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; add nuts and seeds and toss to combine. Serve warm or at room temperature. Store in an airtight container up to 1 week.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.