Save I started making these cashews on a whim one afternoon when I needed something to bring to a potluck and had twenty minutes to spare. The smell that filled my kitchen as they toasted, sweet honey mixing with butter and salt, made me realize I'd stumbled onto something special. My neighbor knocked on the door midway through baking, asking what smelled so good. I ended up making a second batch just to keep some for myself. They disappeared at the party in under ten minutes.
I made these for my sister during her finals week and left a jar on her desk without saying anything. She later texted me asking for the recipe, saying theyd kept her sane during late night study sessions. That same batch became her go to snack to share with study partners. Now every time I roast a pan of cashews, I think about how something this simple can feel like a small act of care.
Ingredients
- Raw cashews: Use raw, not roasted, so they toast evenly in the oven and soak up the honey coating without burning.
- Honey: The glue that holds everything together and caramelizes just enough to add depth without making the nuts sticky.
- Unsalted butter: Melts into the honey and helps it coat every curve of the cashew; use a dairy free version if needed.
- Fine sea salt: Mixed into the honey butter to build the base layer of savory flavor.
- Ground cinnamon: Optional but worth it for a warm, subtle spice that plays beautifully with honey.
- Vanilla extract: A few drops add a rounded sweetness that makes the whole thing smell like a bakery.
- Flaky sea salt: The finishing touch that gives you those crunchy bursts of salt against the sweetness.
Instructions
- Prep your pan:
- Preheat the oven to 350°F and line a baking sheet with parchment so nothing sticks. This step saves you from scrubbing later.
- Make the honey glaze:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until everything is warm and combined. It should smell like comfort.
- Coat the cashews:
- Pour the warm honey mixture over the cashews in a mixing bowl and toss until every nut is glossy. Use a spatula to scrape every bit of glaze from the bowl.
- Spread and bake:
- Arrange the coated cashews in a single layer on the baking sheet, making sure they have space to toast evenly. Bake for 13 to 15 minutes, stirring once halfway through so they brown without burning.
- Salt and cool:
- As soon as you pull them from the oven, sprinkle the flaky sea salt over the hot cashews and give them a gentle stir. Let them cool completely on the pan; theyll firm up and get crunchy as they sit.
- Break and store:
- Once cool, break apart any clusters and transfer to an airtight container. Theyll keep for up to two weeks if you can resist eating them all in one sitting.
Save One evening I packed these into small jars with ribbon and gave them to coworkers during the holidays. A week later, three people asked me to make more. It wasnt just about the nuts; it was the fact that something homemade and warm had shown up in the middle of a busy season. Food has a way of saying things we dont always know how to put into words.
How to Get the Perfect Crunch
The secret is spreading the cashews in a single layer and not crowding the pan. If theyre piled on top of each other, they steam instead of roast, and you lose that crispy edge. Stirring halfway through ensures even browning, and cooling them on the pan instead of transferring right away lets the residual heat finish the job without overdoing it.
Flavor Variations Worth Trying
I once added a pinch of cayenne to the honey mixture and it gave the cashews a gentle heat that kept people guessing. You can also swap the cinnamon for smoked paprika if you want something more savory, or toss in a tablespoon of sesame seeds before baking for extra texture. Almonds and pecans work just as well if cashews arent your thing.
Storing and Gifting Tips
These keep best in an airtight container at room temperature, away from moisture. If youre making them as gifts, layer them in a mason jar with a fabric lid or pack them in small tins. They hold up well for about two weeks, though in my experience they rarely last that long.
- Let them cool completely before sealing to avoid condensation that makes them soggy.
- Label jars with the date and a note that they contain tree nuts and butter.
- Pair them with dried fruit or dark chocolate for a simple homemade snack mix.
Save Every time I pull a pan of these from the oven, I remember that the best recipes are the ones you make again and again without thinking twice. I hope these become one of those for you too.
Recipe FAQs
- → How do I achieve a crunchy texture for the cashews?
Roasting the honey-coated cashews in the oven until golden and allowing them to cool completely ensures a crisp, crunchy texture.
- → Can I substitute cashews with other nuts?
Yes, almonds or pecans can be used as alternatives, providing a similar texture and flavor when prepared the same way.
- → What role does cinnamon play in this snack?
Cinnamon adds a warm, subtle spice that complements the sweetness of honey and enhances the overall flavor profile.
- → Is it necessary to use butter in the coating?
Butter helps bind the honey and spices to the nuts and adds richness, but dairy-free substitutes can be used for dietary preferences.
- → How should I store the toasted cashews for best freshness?
Store the cooled cashews in an airtight container at room temperature to maintain their crunch and flavor.