Sweet Salty Honey Cashews (Printable)

Crunchy cashews coated in honey, sea salt, and cinnamon for a flavorful sweet and salty treat.

# What you need:

→ 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

# How to make it:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt the unsalted butter in a small saucepan over low heat. Stir in honey, cinnamon, and vanilla extract until combined and warmed through.
03 - Place the raw cashews in a mixing bowl and pour the honey mixture over them. Toss to evenly coat the nuts.
04 - Spread the coated cashews in a single layer on the prepared baking sheet.
05 - Bake for 13 to 15 minutes, stirring once halfway through, until golden and fragrant. Monitor closely to prevent burning.
06 - Immediately after removing from the oven, sprinkle flaky sea salt over the cashews and gently stir to coat.
07 - Allow the cashews to cool completely on the baking sheet; they will crisp as they cool. Break apart any clusters and store in an airtight container.

# Helpful Hints:

01 -
  • They taste like something from a gourmet shop but cost a fraction and take less than half an hour.
  • The balance between sweet honey and flaky salt is so satisfying you'll keep reaching for just one more handful.
  • You can make them your own with a pinch of cayenne, a sprinkle of rosemary, or a handful of seeds tossed in.
02 -
  • Don't walk away during the last few minutes of baking, honey can go from golden to burnt in under a minute.
  • Let them cool completely on the pan before you taste or store them, they won't crisp up properly if you move them too soon.
  • If they seem sticky after cooling, they needed another minute or two in the oven, but they'll still taste great.
03 -
  • Use a silicone spatula to toss the cashews so you don't leave any honey behind in the bowl.
  • If you want them extra salty, add a tiny pinch of fine salt to the honey mixture and still finish with flaky salt on top.
  • Double the batch and keep half in the freezer, they thaw in minutes and taste just as good as fresh.
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