Sweet Salty Honey Toasted Cashews (Printable)

Honey-glazed roasted cashews with sea salt and cinnamon for a delightful crunchy snack.

# Ingredient List:

→ 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

# Directions:

01 - Set the oven temperature to 350°F and line a baking sheet with parchment paper.
02 - Melt unsalted butter in a small saucepan over low heat. Stir in honey, cinnamon, and vanilla extract, warming until combined.
03 - Transfer raw cashews to a mixing bowl. Pour the warm honey mixture over them and toss to evenly coat.
04 - Spread coated cashews in a single layer on the prepared baking sheet.
05 - Bake for 13 to 15 minutes, stirring once halfway through, until nuts turn golden and develop a fragrant aroma. Monitor closely to avoid burning.
06 - Remove from the oven and immediately sprinkle flaky sea salt over the hot cashews. Stir gently to coat.
07 - Allow cashews to cool completely on the baking sheet; they will crisp as they cool. Break apart any clusters and store in an airtight container.

# Expert Tips:

01 -
  • They taste like the fancy nuts you buy at farmers markets but cost a fraction of the price and take less than half an hour.
  • The balance of sweet honey and flaky salt creates that addictive flavor you cant stop reaching for.
  • Theyre naturally gluten free and easy to make vegan with one simple swap.
  • You can toss them on salads, pack them for road trips, or wrap them up as a gift people actually get excited about.
02 -
  • Watch the oven closely during the last few minutes because the honey can go from golden to burnt in a flash.
  • Let them cool completely before tasting or storing; they seem soft at first but will crisp up beautifully as they sit.
  • If you skip the flaky salt at the end, youll miss the contrast that makes these truly addictive.
03 -
  • Use a silicone spatula to toss the cashews so you dont lose any of that precious honey glaze in the bowl.
  • If you want them extra sweet, drizzle a little more honey right after they come out of the oven before adding the flaky salt.
  • Make a double batch because the first one will vanish faster than you expect.
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