Pin It I burned my first batch because I answered the phone. The kitchen smelled like caramel and regret, and I learned that fifteen minutes means fifteen minutes, not seventeen. Now I set a timer and stay close, watching the cashews turn golden through the oven door. That mistake taught me more about roasting nuts than any recipe ever could.
I made these for a dinner party once and left them cooling on the counter. By the time guests arrived, half the batch had disappeared thanks to my husband sneaking past every few minutes. Now I always double the recipe.
Ingredients
- Raw cashews: They need to be raw, not roasted, so they toast evenly without burning in the oven.
- Honey: It creates a thin glaze that crisps beautifully as it cools, avoid thick or crystallized honey.
- Unsalted butter: Helps the honey coat every curve of the cashew and adds richness.
- Fine sea salt: Dissolves into the coating for balanced sweetness throughout.
- Ground cinnamon: Just a whisper of warmth without overpowering the honey.
- Vanilla extract: Optional but it deepens the flavor in a way you notice without naming.
- Flaky sea salt: The finishing touch that makes each bite shatter with salty crunch.
Instructions
- Prepare your pan:
- Preheat the oven to 350°F and line your baking sheet with parchment paper. Skipping the parchment means scrubbing sticky honey off metal later.
- Make the coating:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until it smells like warmth itself. Keep the heat gentle so nothing scorches.
- Coat the cashews:
- Pour the honey mixture over the cashews in a bowl and toss with a spatula until every nut glistens. They should look like theyve been dipped in amber.
- Spread and bake:
- Arrange them in a single layer on the pan, giving each cashew space to breathe. Bake for thirteen to fifteen minutes, stirring once halfway through when the edges start to smell toasty.
- Finish with salt:
- Pull them out when theyre golden and fragrant, then immediately scatter flaky salt over the top while theyre still hot. Stir gently so every piece gets a few crystals.
- Cool completely:
- Let them sit on the pan until they reach room temperature and turn crunchy. Theyll seem soft at first but patience pays off.
Pin It My neighbor knocked on my door once just as I pulled a batch from the oven. I sent her home with a jar tied with string, and she still asks me to make them every holiday season. Thats when I realized these werent just snacks, they were little edible gifts.
Storing Your Cashews
Keep them in an airtight container at room temperature and theyll stay crunchy for up to two weeks. I use a glass jar with a tight lid because it keeps moisture out and lets me see when Im running low. If they soften, spread them on a pan and warm them in a low oven for five minutes to bring back the crunch.
Flavor Variations
Sometimes I add a pinch of smoked paprika or cayenne for heat, or toss in sesame seeds before baking for extra texture. Pecans and almonds work just as well if cashews arent your favorite. Once I used maple syrup instead of honey and the result was deeper and more caramel like, perfect for fall.
Serving Suggestions
I scatter them over salads for crunch, pack them in small bags for road trips, or set them out in a bowl when friends come over. They also make thoughtful homemade gifts when packed in jars with a handwritten label.
- Toss them into yogurt or oatmeal for breakfast texture.
- Chop them roughly and sprinkle over roasted vegetables.
- Serve alongside cheese and fruit on a simple snack board.
Pin It Theres something honest about a snack you make yourself, especially one this simple. I hope your kitchen smells as good as mine does when these are in the oven.
Recipe FAQs
- → How do I ensure cashews are evenly coated?
Toss the cashews thoroughly in the warm honey and butter mixture before baking to evenly coat each piece.
- → Can I use different nuts instead of cashews?
Yes, almonds or pecans work well and can be substituted for similar results.
- → What is the best way to store these nuts after baking?
Allow cashews to cool completely and store them in an airtight container to maintain crunchiness.
- → How does cinnamon influence the flavor?
Cinnamon adds warm, aromatic notes that complement the honey and salt, enhancing the snack's depth.
- → Is it necessary to use butter in the coating?
Butter helps meld the honey and spices and adds richness, but a dairy-free alternative can be used for vegan preferences.