Save I used to buy those fancy candied nuts at the farmers market until one Saturday they were sold out and I panicked before a dinner party. I had twenty minutes, a jar of honey, and a bag of cashews. What came out of my oven that afternoon was better than anything I'd ever paid twelve dollars for. Now I make these every time I need a gift, a salad topping, or just something to keep my hands busy while I wait for dinner to finish.
The first time I brought these to a potluck, someone asked if I'd ordered them online. I watched three people go back to the bowl within ten minutes. My friend Sarah tucked a handful into her purse before she left. That's when I knew I had something worth keeping around.
Ingredients
- Raw cashews: Use whole, unsalted cashews so you control the seasoning, and make sure they're fresh because stale nuts won't crisp up the same way.
- Honey: This is your glue and your sweetness, and it caramelizes beautifully in the oven without crystallizing if you don't overheat it.
- Unsalted butter: Melts into the honey to create a silky coating that clings to every curve of the cashew.
- Fine sea salt: Goes into the honey mixture to season from the inside out, not just the surface.
- Ground cinnamon: Optional but worth it for a warm, subtle backdrop that makes the honey taste richer.
- Vanilla extract: Just a few drops deepen the sweetness and round out the flavor without announcing itself.
- Flaky sea salt: The finishing touch that gives you those little bursts of salt that make the sweetness pop.
Instructions
- Prep your pan:
- Preheat your oven to 350°F and line a baking sheet with parchment paper so the nuts don't stick and cleanup stays easy.
- Make the honey glaze:
- Melt the butter in a small saucepan over low heat, then stir in the honey, cinnamon, and vanilla until everything is warm and smooth. Don't let it bubble or boil, just let it melt together gently.
- Coat the cashews:
- Pour the warm honey mixture over the cashews in a mixing bowl and toss with a spatula until every nut is glossy and covered.
- Spread and bake:
- Spread them out in a single layer on your prepared pan, making sure they're not piled up. Bake for 13 to 15 minutes, stirring once halfway through, until they smell toasty and turn golden at the edges.
- Finish with salt:
- As soon as they come out of the oven, sprinkle the flaky sea salt over the top and stir gently so it sticks while everything's still hot and tacky.
- Cool completely:
- Let them sit on the pan without touching them, they'll firm up and get crunchy as they cool. Once they're room temperature, break apart any clusters and transfer to a jar or bowl.
Save These cashews have become my go to whenever I need to feel like I have my life together. I keep a jar on the counter, and every time I pass by, I steal one. They've topped salads, traveled in lunchboxes, and been packaged in mason jars with ribbon for neighbors at the holidays. They're proof that the best recipes are the ones you can make without thinking too hard.
How to Store and Keep Them Crunchy
Once they're completely cool, store them in an airtight container at room temperature for up to two weeks. If they soften over time, spread them on a baking sheet and warm them in a 300°F oven for five minutes to crisp them back up. Don't refrigerate them or they'll lose their crunch and get tacky.
Ways to Change Them Up
Swap the cashews for almonds, pecans, or a mix of whatever nuts you have around. Add a pinch of cayenne or smoked paprika to the honey mixture if you like a little heat. Toss in a tablespoon of sesame seeds or pumpkin seeds before baking for extra texture. You can also skip the cinnamon and vanilla and go with rosemary and black pepper for a savory version that's incredible on a cheese board.
Serving and Sharing Ideas
These cashews are perfect straight from the jar as a snack, but they also add a sweet crunch to green salads, grain bowls, or roasted vegetables. I love them scattered over vanilla ice cream or yogurt with fresh berries. They make a thoughtful homemade gift when packed in a small jar with a handwritten label, and they've saved me more than once when unexpected guests showed up.
- Toss them into a spinach salad with goat cheese and balsamic vinaigrette.
- Pack them in small bags for road trips or school lunches.
- Set them out with cheese, fruit, and crackers for an easy appetizer spread.
Save Once you make these, you'll understand why I stopped buying the fancy ones. There's something satisfying about pulling a pan of golden, fragrant cashews out of your own oven and knowing you made something this good with your own hands.
Recipe Questions & Answers
- → What temperature should I roast the cashews?
Preheat your oven to 350°F (175°C) to roast the cashews evenly without burning.
- → Can I use other nuts instead of cashews?
Yes, almonds or pecans can be substituted to create a similar sweet and salty snack.
- → How is the honey coating prepared?
Butter is melted gently, then honey, cinnamon, and vanilla extract are stirred in to form a smooth coating.
- → What role does cinnamon play in this snack?
Cinnamon adds a warm, aromatic note that complements the honey’s sweetness and sea salt’s savory balance.
- → How should the cashews be stored after roasting?
Once cooled, store the cashews in an airtight container to maintain their crispness and flavor.