Sweet Salty Honey Cashews (Printable)

Crunchy cashews roasted with honey, sea salt, and cinnamon for a balanced sweet and salty treat.

# Ingredient List:

→ Nuts

01 - 2 cups raw cashews

→ Coating

02 - 3 tablespoons honey
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon fine sea salt
05 - ¼ teaspoon ground cinnamon (optional)
06 - ¼ teaspoon vanilla extract (optional)

→ Topping

07 - ½ teaspoon flaky sea salt

# How-To Steps:

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 raw cashews in a mixing bowl. Pour the honey mixture over them and toss thoroughly to ensure even coating.
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 aromatic. Monitor closely to prevent burning.
06 - Remove cashews from the oven and immediately sprinkle with flaky sea salt. Gently toss to coat evenly.
07 - Allow the cashews to cool completely on the baking sheet to crisp up. Once cooled, break apart any clusters and transfer to an airtight container.

# Expert Advice:

01 -
  • They taste like something from a fancy food shop but cost a fraction and take less than half an hour.
  • The flaky salt at the end creates this perfect sweet salty crack that makes it impossible to stop at one handful.
  • You can toss them on salads, pack them for road trips, or just keep them in a jar by the couch for movie nights.
02 -
  • Do not walk away during the last few minutes of baking because honey can go from golden to burnt in less than a minute.
  • Let them cool all the way on the pan or they will stay sticky and never get that satisfying crunch.
  • If they clump together, just break them apart with your hands once cool, it is part of the charm.
03 -
  • Use a silicone spatula to scrape every drop of honey butter from the saucepan because that stuff is liquid gold.
  • Stir them once halfway through baking so the nuts on the edges do not brown faster than the ones in the middle.
  • If you want them extra sweet, drizzle a tiny bit more honey right after they come out of the oven before adding the salt.
Return