Pin this I started making these cashews on a whim one Sunday afternoon when unexpected guests were on their way and my snack drawer was embarrassingly empty. The smell that filled the kitchen—toasted nuts, caramelizing honey, that warm hint of cinnamon—made everyone cluster around the oven before they were even done. Now I keep a jar on the counter most weeks, and they rarely last more than two days.
The first batch I made was slightly too dark because I got distracted answering the door, but even those overdone edges had a deep caramel flavor that my friend declared better than intentional. Since then Ive learned to set a timer and stay close during the final minutes. The kitchen fills with a nutty sweetness that makes everyone wander in asking whats cooking.
Ingredients
- Raw cashews: Use unsalted and unroasted so you control the seasoning and toasting level, they soak up the honey mixture beautifully when theyre plain.
- Honey: The glue that holds everything together and caramelizes into a glossy coating, local honey adds a subtle floral note if you have it.
- Unsalted butter: Helps the honey coat evenly and adds richness, you can swap for coconut oil or vegan butter without losing much.
- Fine sea salt: Mixed into the honey base it seasons from the inside, balancing the sweetness before the flaky salt goes on top.
- Ground cinnamon: Just a whisper warms the flavor without making it taste like dessert, leave it out if you prefer pure sweet and salty.
- Vanilla extract: A few drops deepen the sweetness and round out the honey, optional but I never skip it.
- Flaky sea salt: The finishing touch that makes every bite pop, those delicate crystals are what people notice first.
Instructions
- Prepare your setup:
- Preheat the oven to 350 degrees and line a baking sheet with parchment so nothing sticks. Having everything ready before you start mixing makes the process smooth and quick.
- Make the honey glaze:
- Melt butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until it smells warm and everything flows together. Dont let it boil, just heat it enough to combine.
- Coat the cashews:
- Pour the warm honey mixture over the cashews in a mixing bowl and toss until every nut is glossy and sticky. Use a spatula to scrape every bit of that glaze out of the pan.
- Spread and bake:
- Arrange the coated cashews in a single layer on the baking sheet, giving them space so they toast evenly. Bake for 13 to 15 minutes, stirring once halfway through, watching closely because they go from golden to burnt fast.
- Finish with salt:
- Pull the pan from the oven and immediately sprinkle flaky sea salt over the hot cashews, stirring gently to distribute. The salt sticks perfectly while theyre still tacky.
- Cool and store:
- Let them cool completely on the pan, they firm up and get crunchy as they sit. Break apart any clusters and keep them in an airtight container, though they never last long enough to go stale.
Pin this I brought a batch to a potluck once and three people asked for the recipe before the night was over. One friend admitted she ate half the jar in her car on the way home. Theres something about the crunch, the sweetness, and that hit of salt that feels both indulgent and simple, like the best snacks always do.
Customization Ideas
You can swap cashews for almonds, pecans, or even a mix of nuts depending on whats in your pantry. A tablespoon of sesame seeds tossed in before baking adds a nutty crunch and makes them look more interesting. If you want a little heat, a pinch of cayenne or smoked paprika in the honey mixture creates a sweet spicy kick that surprises people.
Serving Suggestions
These cashews shine on a cheese board next to sharp cheddar and dried fruit, or crumbled over a simple green salad with goat cheese and vinaigrette. I also love them as a midday snack with a piece of dark chocolate and a cup of tea. Pack them in small jars with a ribbon and youve got a homemade gift that feels thoughtful and tastes expensive.
Storage and Make Ahead Tips
Once completely cool, store the cashews in an airtight container at room temperature for up to two weeks, though humidity can soften them over time. If they lose their crunch, spread them on a baking sheet and toast at 300 degrees for five minutes to crisp them back up.
- Make a double batch because they disappear faster than you expect.
- They stay freshest in a glass jar with a tight lid kept away from heat.
- For gifting, package them the same day you bake so theyre at peak crispness.
Pin this These cashews have become one of those recipes I make without thinking, the kind that feels like a small gift to myself and anyone nearby. I hope they find a spot in your kitchen too.
Recipe Questions
- → Can I substitute other nuts for cashews?
Yes, almonds or pecans work well in place of cashews, offering a similar texture and flavor when toasted.
- → What is the best way to store the toasted nuts?
Store them in an airtight container at room temperature to maintain crunchiness and freshness for up to two weeks.
- → Can I adjust the sweetness or saltiness levels?
Absolutely, you can modify the amount of honey or sea salt according to your taste preferences for a milder or stronger flavor balance.
- → Is it necessary to use butter in the coating?
Butter adds richness and helps the coating stick, but you can use a dairy-free butter substitute for a vegan option without compromising texture.
- → How do the cinnamon and vanilla affect the flavor?
Cinnamon adds warmth and subtle spice, while vanilla provides a sweet aromatic note, enriching the overall taste experience.