Sweet Salty Honey Toasted Cashews (Printable)

Crunchy cashews baked with honey, cinnamon, and sea salt for a flavorful, sweet and salty snack.

# What You Need:

→ Nuts

01 - 2 cups raw cashews

→ Coating

02 - 3 tablespoons honey
03 - 1 tablespoon unsalted butter
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon ground cinnamon (optional)
06 - 1/4 teaspoon vanilla extract (optional)

→ Topping

07 - 1/2 teaspoon flaky sea salt

# How To Make It:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Melt the unsalted butter on low heat in a small saucepan, then mix in honey, cinnamon, and vanilla extract until fully combined and warmed through.
03 - Place the raw cashews in a mixing bowl and pour the warm honey mixture over them. Toss thoroughly to ensure even coating.
04 - Spread the coated cashews evenly in a single layer on the prepared baking sheet.
05 - Bake for 13 to 15 minutes, stirring once halfway through. Monitor closely to avoid burning; aim for golden color and aroma.
06 - Remove from oven and immediately sprinkle with flaky sea salt. Gently stir to distribute the salt evenly.
07 - Allow cashews to cool on the baking sheet; they will become crisp as they cool.
08 - Separate any clusters and store the cooled cashews in an airtight container.

# Helpful Tips:

01 -
  • Ready in under 30 minutes with just a handful of pantry ingredients.
  • The sweet and salty contrast is completely irresistible and satisfying.
  • Perfect for gifting, entertaining, or keeping all to yourself.
02 -
  • Watch the oven closely during the last few minutes because nuts can go from golden to burnt very quickly.
  • Do not skip the cooling step, the cashews need time to crisp up and will be sticky if you try to eat them warm.
03 -
  • Use parchment paper instead of foil to prevent sticking and make cleanup easier.
  • Stir the cashews halfway through baking so they toast evenly on all sides.
  • Let the honey mixture cool slightly before pouring it over the nuts to avoid clumping.
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