Save I used to buy those fancy candied nuts at holiday markets until I realized how simple they are to make at home. One Sunday afternoon, I tossed cashews with honey and butter, slid them into the oven, and within minutes my kitchen smelled like a bakery. The balance of sweet honey and flaky salt became instantly addictive. Now I keep a jar of these on hand for snacking, and they disappear faster than I can make them.
I brought a batch to a potluck once, and they were gone before the main course even arrived. People kept asking if I ordered them from a specialty shop. I just smiled and said it took me less time than brewing coffee. That was the moment I realized homemade snacks can feel like little acts of magic.
Ingredients
- Raw cashews: The creamy texture of cashews makes them ideal for roasting, and they soak up the honey glaze beautifully without becoming greasy.
- Honey: Use real honey for the best flavor and natural sweetness that caramelizes slightly in the oven.
- Unsalted butter: Melts into the honey to create a rich coating that clings to every cashew.
- Fine sea salt: Mixed into the glaze, it balances the sweetness from the inside out.
- Ground cinnamon: Just a pinch adds warmth without overpowering the honey.
- Vanilla extract: A small splash deepens the flavor and makes the whole batch smell incredible.
- Flaky sea salt: Sprinkled on top right after baking, it gives each bite a perfect salty crunch.
Instructions
- Prep your pan:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. This keeps the nuts from sticking and makes cleanup a breeze.
- Make the glaze:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until everything is warm and smooth. The kitchen will start smelling amazing right about now.
- Coat the cashews:
- Pour the warm honey mixture over the cashews in a mixing bowl and toss until every nut is evenly coated. Use a spatula to scrape every bit of glaze from the bowl.
- Spread and bake:
- Arrange the cashews in a single layer on your prepared baking sheet. Bake for 13 to 15 minutes, stirring once halfway through so they toast evenly and turn golden.
- Finish with salt:
- As soon as you pull the pan from the oven, sprinkle the flaky sea salt over the hot cashews and give them a gentle stir. The residual heat helps the salt stick perfectly.
- Cool completely:
- Let the cashews cool on the pan without touching them. They will firm up and become wonderfully crunchy as they sit.
Save The first time I made these, I ate half the batch straight off the pan while they were still warm and regretted it immediately. They were delicious but chewy and stuck to my teeth. Once I learned to wait, I discovered that patience turns them into the crispy, crunchy treat they are meant to be.
Serving Suggestions
These cashews are perfect on their own as a snack, but I have also tossed them over salads for extra crunch, stirred them into yogurt for breakfast, and even used them as a topping for roasted vegetables. They add texture and a hint of sweetness to almost anything.
Storage Tips
Store the cooled cashews in an airtight container at room temperature for up to two weeks. If they start to lose their crunch, you can refresh them in a 300°F oven for a few minutes. I have never had a batch last that long though.
Variations and Swaps
You can easily swap cashews for almonds, pecans, or even a mix of your favorite nuts. Adding a tablespoon of sesame seeds before baking gives them extra crunch and a subtle nutty flavor. If you want a vegan version, just use dairy-free butter and the recipe works exactly the same.
- Try adding a pinch of cayenne for a sweet and spicy kick.
- Toss in a handful of pumpkin seeds along with the cashews for variety.
- Drizzle melted dark chocolate over the cooled nuts for a dessert twist.
Save These little honey toasted cashews have become my go to for last minute gatherings and quiet afternoons alike. I hope they bring you as much joy as they have brought me.
Recipe FAQs
- → How should I store the honey-coated cashews?
Store them in an airtight container at room temperature to maintain crispiness for up to two weeks.
- → Can I substitute cashews with other nuts?
Yes, almonds or pecans work well and can be prepared using the same method.
- → What is the purpose of cinnamon in the coating?
Cinnamon adds a warm, subtle spice that complements the honey and salt, enhancing overall flavor.
- → Is it necessary to use unsalted butter?
Unsalted butter allows precise control over salt levels; salted butter may alter the flavor balance.
- → Can I use a sweetener alternative to honey?
Maple syrup or agave nectar can be used as substitutes, though flavor and texture might vary slightly.