Save to Pinterest I started making these cashews on Sunday afternoons when I needed something to do with my hands while listening to podcasts. The smell of honey and butter warming together always pulled my partner into the kitchen, asking what I was up to. Now they disappear faster than I can cool them, and I've learned to double the batch without even thinking about it.
I brought a batch to a potluck once, packaged in a mason jar with a ribbon I found in a drawer. Three people asked for the recipe before we even sat down to eat. One friend later told me she made them every week for a month straight, tweaking the cinnamon and adding cayenne. That is when I realized this recipe doesnt just feed people, it starts conversations.
Ingredients
- Raw cashews: I always buy them from the bulk bin because they are fresher and you can grab exactly how much you need without waste.
- Honey: The darker the honey, the richer the flavor, but any kind works and each one gives a slightly different finish.
- Unsalted butter: This is what makes the coating cling and gives the cashews that glossy, caramelized look as they bake.
- Fine sea salt: Mixed into the honey butter, it seasons the nuts from the inside out instead of just sitting on the surface.
- Ground cinnamon: Just a hint warms everything up without making it taste like dessert, though you can skip it if you want pure sweet and salty.
- Vanilla extract: A few drops deepen the sweetness in a way that is hard to name but easy to taste.
- Flaky sea salt: This is the magic finish, those big crunchy crystals that hit your tongue first and make everything feel special.
Instructions
- Prep your space:
- Turn the oven to 350°F and line a baking sheet with parchment paper so nothing sticks. I learned this the hard way after scrubbing honey off a pan for twenty minutes.
- Make the coating:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until it smells like a cabin in autumn. Keep the heat gentle or the honey can scorch and turn bitter.
- Toss the cashews:
- Pour the warm honey mixture over the cashews in a bowl and stir until every nut is slick and golden. Use a spatula to scrape every bit of that coating out of the pan.
- Spread and bake:
- Spread the cashews in one even layer on the sheet, giving them space to toast. Bake for 13 to 15 minutes, stirring once halfway so they brown evenly and nothing burns at the edges.
- Finish with salt:
- The second they come out of the oven, sprinkle the flaky salt over the top and stir gently. The residual heat helps it stick and melt just a little into the glaze.
- Cool completely:
- Let them sit on the pan until they are totally cool and crisp. They will look soft at first but harden as they rest, so resist the urge to touch them too soon.
Save to Pinterest My favorite batch was the one I made the night before a long drive to visit family. I packed them in a tin and they lasted exactly forty minutes into the trip. My mom called them better than anything she had ever bought, and I caught my dad sneaking the last few while pretending to check the trunk.
How to Store Them
Once they are completely cool, I keep them in a glass jar with a tight lid on the counter. They stay crisp for about a week, though they have never actually lasted that long in my house. If you live somewhere humid, tuck them in the fridge to keep them from going soft.
Ways to Switch It Up
I have tried this with almonds and pecans and both were great, though pecans get a little more caramelized and almonds stay firmer. A tablespoon of sesame seeds tossed in before baking adds a nutty crunch that makes them feel more sophisticated. Once I added a pinch of cayenne and it turned into the kind of snack that makes you reach for water and then immediately reach for more.
Serving Ideas
These are perfect on their own, but I have also crumbled them over roasted sweet potatoes, tossed them into green salads with goat cheese, and even used them as a crunchy topping for vanilla ice cream. They make a thoughtful homemade gift if you are heading to a dinner party and do not want to show up empty handed.
- Chop them roughly and fold into oatmeal or yogurt for breakfast.
- Pack them in small bags for hiking or long car rides.
- Serve them alongside cheese and fruit on a simple snack board.
Save to Pinterest These cashews have become one of those recipes I make without thinking, the kind that fills the house with warmth and makes people feel welcome before they even sit down. I hope they do the same for you.
Recipe Questions & Answers
- → Can I use different nuts instead of cashews?
Yes, almonds or pecans work well as substitutes and can be coated and baked using the same method.
- → How do I achieve the perfect crunchy texture?
Bake the nuts evenly at 350°F, stirring once halfway to ensure golden roasting without burning.
- → Is it necessary to use butter in the coating?
Butter adds richness, but dairy-free alternatives can be used for a vegan-friendly version.
- → What does the flaky sea salt topping add?
The flaky sea salt adds a sharp, crunchy contrast that enhances the sweet honey coating perfectly.
- → Can I add other spices to the coating?
Yes, cinnamon is included here, but you may experiment with nutmeg or a pinch of cayenne for extra warmth or heat.