“The thing about growing up with Fred and George,” said Ginny thoughtfully, “is that you sort of start thinking anything’s possible if you’ve got enough nerve.”
Weasleys’ Wizard Wheezes
For those familiar with the story, you’ll remember that Fred and George Weasley left Hogwarts shortly before graduation in their 7th year to start their joke shop Weasleys’ Wizard Wheezes in Diagon Alley. Though not mentioned in the books, the Half-Blood Prince film showed that their joke shop included a coin-operated machine selling Weasleys’ Dragon Roasted Nuts, complete with a miniature dragon breathing fire over them.
Though my version of Weasleys’ Dragon Roasted Nuts may not gather their heat from a real dragon, they come packing some serious heat from a blend of spices that are both fiery and sweet.
Weasleys’ Dragon Roasted Nut Mix
In the film, the dragon-roasted nuts in the machine were chestnuts. Because those are not readily available in the summer months where I live, I chose to use nuts that I eat often and already happened to have on hand at home. My mix is made with 1 1/2 cups of raw cashews, 1 cup of raw pecans, and 1/2 cup raw almonds. Feel free to mix this up if you prefer. I think this would be lovely with hazelnuts, walnuts, and even pumpkin seeds.
A note for special diets
This recipe for Weasleys’ Dragon Roasted Nuts is grain-free, gluten-free, refined sugar-free and friendly for Paleo and SIBO diets.
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I’m celebrating Harry Potter and J.K. Rowling’s birthdays on July 31st by filling the month with all things Potter. Check back regularly this month to see additional Harry Potter recipes and content linked in each of my posts as they arrive.
Weasleys' Dragon Roasted Nuts
Yield 3 cups
- 3 cups whole untoasted mixed nuts (for this I used raw cashews, almonds, and pecans)
- 2 large egg whites
- 1/2 cup raw honey
- 1 1/2 tsp good quality sea salt (I like Jacobsen's)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp chili powder
- 1/2 tsp red pepper flakes
- 1/2 tsp cayenne pepper (may use 1/4 tsp for milder mix)
- 1/4 tsp cracked black pepper
- 1/4 tsp turmeric powder
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- Preheat your oven to 250 degrees F (120 C). Line a large baking sheet with a silicone liner or baking paper.
- In a medium bowl, whip the egg whites until frothy. Add mixed nuts to egg whites and toss to coat.
- There will likely be excess egg white, which should be discarded. This can be done one of two ways: Using a slotted spoon, transfer the coated nuts to a separate mixing bowl and discard the remaining egg white. Or, dump the nuts into a fine sieve over your sink and discard the remaining egg white from the original bowl before transferring the nuts back into it.
- If your honey is firm, 10-15 seconds in the microwave should be plenty of time to liquify it. Add the honey to your nuts as well as all of the remaining spices. Mix nuts to coat evenly.
- Transfer the nut mixture onto the baking sheet and place in oven. I find that 45 minutes is sufficient to properly candy the nuts to a golden brown, but another 5-10 minutes is also doable if you prefer yours a bit more toasty. I like to turn my nut mixture with a wooden spoon at each 15-minute increment to make sure that they toast evenly.
- Allow to cool for at least 10 minutes. Cashews, especially have an odd, somewhat soft texture when they first come out of the oven. But once cooled, they are perfectly crunchy.
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 2 g
Sodium 207 mg
Total Carbohydrates 18 g
Dietary Fiber 2 g
Sugars 12 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.