Sweet Salty Honey Cashews (Printable)

Crunchy cashews toasted with honey, sea salt, and cinnamon for a balanced sweet and salty crunch.

# 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
06 - 1/4 teaspoon vanilla extract

→ Topping

07 - 1/2 teaspoon flaky sea salt

# How to Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a small saucepan over low heat, melt the butter. Stir in the honey, cinnamon, and vanilla extract until the mixture is fully combined and warmed through.
03 - Place the cashews in a mixing bowl and pour the warm honey mixture over them. 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 fragrant. Monitor closely to avoid burning.
06 - Remove from the oven and immediately sprinkle the flaky sea salt over the cashews. Gently stir to distribute evenly.
07 - Allow the cashews to cool completely on the baking sheet; they will crisp as they cool. Break apart any clusters before transferring to an airtight container.

# Expert Tips:

01 -
  • They taste like something from a fancy market but cost a fraction and take less than half an hour.
  • The balance between sweet honey and flaky salt is so satisfying you cant stop at just a handful.
  • Theyre endlessly versatile as a snack, salad topper, cheese board addition, or homemade gift.
02 -
  • Watch the oven closely in the last few minutes because honey can go from caramelized to burned in less than a minute.
  • Let the cashews cool completely on the pan before moving them or theyll stay sticky instead of crisping up.
  • Use parchment paper not foil or a bare pan, cleanup is miserable otherwise and nuts can stick.
03 -
  • Stir the cashews gently halfway through baking so the edges dont darken unevenly and the centers get just as golden.
  • Use really good flaky sea salt like Maldon, it makes a noticeable difference in texture and flavor.
  • If you want them extra glossy, brush a thin layer of honey on the cooled nuts and let them set for a few minutes.
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