Save to Pinterest I burned my first batch completely. I was distracted by a phone call and forgot that honey caramelizes fast, and when I opened the oven door, the smell was bitter instead of warm. That mistake taught me to set a timer and never walk away during the last five minutes. Now, every time I make these cashews, I stand by the oven and watch them turn golden. The scent of butter and cinnamon fills the kitchen, and I know exactly when to pull them out.
I started making these for movie nights with my sister. She would bring the blankets, I would bring the cashews, and we would argue over who ate more. One evening she told me they tasted better than anything she had ever bought at the store. That was the moment I realized how much a simple recipe could mean when shared with someone you care about.
Ingredients
- Raw cashews: Use whole, unsalted cashews so you control the seasoning and they toast evenly without burning.
- Honey: It binds the coating and caramelizes in the oven, turning sticky and golden around each nut.
- Unsalted butter: Melts smoothly and helps the honey spread, adding richness without overpowering the sweetness.
- Fine sea salt: Dissolves into the coating and enhances both the honey and the natural flavor of the cashews.
- Ground cinnamon: A warm hint that deepens the flavor without making it taste like dessert.
- Vanilla extract: Just a touch rounds out the sweetness and makes the whole kitchen smell incredible.
- Flaky sea salt: Sprinkled at the end, it gives bursts of saltiness that contrast perfectly with the glaze.
Instructions
- Prepare your oven and pan:
- Set the oven to 350 degrees and line your baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier.
- Make the honey coating:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until everything is smooth and warm. Do not let it boil, just heat it enough to blend.
- Coat the cashews:
- Pour the honey mixture over the cashews in a mixing bowl and toss with a spatula until every nut is glossy. Make sure they are evenly covered so they toast uniformly.
- Spread and bake:
- Arrange the cashews in a single layer on the baking sheet, leaving a little space between them. Bake for 13 to 15 minutes, stirring once halfway through so they brown evenly.
- Add the finishing salt:
- As soon as you pull the pan from the oven, sprinkle the flaky sea salt over the hot cashews and stir gently. The heat helps the salt stick and adds that final layer of flavor.
- Cool and store:
- Let the cashews cool completely on the pan. They will firm up and become crisp as they sit, then you can break apart any clusters and store them in an airtight container.
Save to Pinterest One afternoon I packed a small jar of these cashews for a friend going through a tough week. She texted me later that night saying she ate half the jar in one sitting and felt a little better. Food has a way of saying things words cannot, and sometimes a handful of sweet and salty cashews is exactly what someone needs.
Storage and Freshness
I keep mine in a glass jar with a tight lid, and they stay crisp for up to two weeks at room temperature. If your kitchen is very humid, store them in the fridge to prevent the coating from getting sticky. I have also frozen a batch once and they thawed perfectly, still crunchy and flavorful.
Customizing the Flavor
You can swap the cashews for almonds or pecans, though pecans tend to darken faster so reduce the baking time by a minute or two. I have also tried adding a pinch of cayenne for a spicy kick, and it worked beautifully with the honey. If you want more crunch, toss in a tablespoon of sesame seeds before baking.
Serving Suggestions
These cashews are perfect straight from the jar, but I have also chopped them up and sprinkled them over salads, yogurt bowls, and roasted vegetables. They add texture and a hint of sweetness that makes simple dishes feel special.
- Bring them to a party in a small bowl and watch them disappear within minutes.
- Pack them in little bags tied with twine as homemade gifts during the holidays.
- Keep a jar on your counter for when you need a quick snack that feels indulgent but is still wholesome.
Save to Pinterest There is something quietly satisfying about making a snack this good with your own hands. Every batch reminds me that the best treats are often the simplest ones.
Recipe FAQs
- → What type of nuts are used?
Raw cashews are used for a rich, buttery flavor and crunchy texture once roasted.
- → Can I substitute the cashews?
Yes, almonds or pecans can be used as alternatives with similar roasting methods.
- → How can I make this snack vegan?
Replace unsalted butter with a plant-based or dairy-free butter substitute.
- → What purpose does cinnamon serve in this dish?
Cinnamon adds warm spice notes that complement the sweetness of honey and saltiness of sea salt.
- → How should the cashews be stored?
Once cooled, store the crunchy nuts in an airtight container to maintain freshness.
- → Can sesame seeds be added?
Yes, adding a tablespoon of sesame seeds before baking adds extra crunch and flavor.