Pin It 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 caramelizing in the oven became my favorite part of the weekend. Now I keep a jar on the counter and they rarely last more than two days. My neighbor once asked if I was running a bakery because the scent drifted through the hallway vents. These cashews are proof that the simplest recipes often become the most repeated.
I brought these to a holiday party last year as a last minute contribution and watched people hover near the bowl all night. One friend asked if I bought them from a fancy market. Another texted me the next morning asking for the recipe. I realized then that homemade snacks carry a kind of magic that store bought versions never quite capture. Theres something about knowing exactly what went into them that makes them taste even better.
Ingredients
- Raw cashews: I always use raw instead of roasted so I can control the toasting level and avoid any bitter edges that pre roasted nuts sometimes have.
- Honey: This is what makes the coating glossy and golden, and it caramelizes just enough in the oven to add depth without tasting too sweet.
- Unsalted butter: It helps the honey spread evenly and adds a richness that makes the cashews feel indulgent, but you can swap it for coconut oil if you need dairy free.
- Fine sea salt: Mixed into the honey butter, this builds the savory foundation that balances all the sweetness.
- Ground cinnamon: Just a whisper of warmth that makes the cashews smell like something baking in a farmhouse kitchen.
- Vanilla extract: Optional but worth it, it rounds out the flavor and makes everything smell like a hug.
- Flaky sea salt: The final sprinkle right out of the oven is what makes these truly addictive, those little crunchy salt crystals are everything.
Instructions
- Get the oven ready:
- Preheat to 350°F and line your baking sheet with parchment paper so nothing sticks. This step saves cleanup and keeps the bottoms from burning.
- Make the honey coating:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until everything is warm and smooth. The kitchen will start smelling like a bakery.
- Coat the cashews:
- Toss the raw cashews in a bowl with the warm honey mixture until every nut is shiny and sticky. Use a spatula to really get in there.
- Spread them out:
- Arrange the cashews in a single layer on your baking sheet, leaving a little space between them so they toast evenly. Crowding leads to steaming instead of crisping.
- Bake and watch:
- Bake for 13 to 15 minutes, stirring once halfway through, until theyre golden and fragrant. I learned the hard way to set a timer because they go from perfect to burnt fast.
- Salt immediately:
- The second you pull them out, sprinkle flaky sea salt over the hot cashews and stir gently. The heat helps the salt stick.
- Cool completely:
- Let them sit on the pan until theyre totally cool and crispy. Theyll still feel soft when hot but will harden beautifully as they rest.
- Break and store:
- Separate any clusters and transfer to an airtight container. They keep for about a week if you can resist them that long.
Pin It My dad tried these during a visit and ate half the batch while standing at the counter. He said they reminded him of the honey roasted peanuts his grandfather used to make on the stove. We ended up talking for an hour about old family recipes and the way certain flavors can pull you backward in time. That conversation meant more to me than any compliment about the cashews themselves.
How to Customize Your Cashews
You can swap cashews for almonds, pecans, or even a mix of nuts depending on what you have. I sometimes add a tablespoon of sesame seeds before baking for extra crunch and a nutty flavor. If you like heat, a pinch of cayenne in the honey mixture makes them dangerously good. Play around and make them yours.
Storing and Gifting
I keep mine in a glass jar with a tight lid on the counter and theyve stayed crisp for over a week. If youre giving them as a gift, pack them in a mason jar with a ribbon and a little tag. People love homemade snacks and these look expensive even though theyre incredibly cheap to make. Ive given them to teachers, neighbors, and hostesses and they always ask for more.
Serving Ideas and Pairings
These cashews are perfect straight from the jar but they also shine as a salad topping or mixed into yogurt for breakfast. Ive crumbled them over roasted vegetables and used them to add texture to cheese boards. They pair beautifully with sharp cheddar, dried fruit, and a glass of white wine.
- Toss them into a spinach salad with goat cheese and balsamic vinaigrette.
- Pack them in small bags for road trips or hiking snacks.
- Serve them alongside cocktails at your next gathering and watch them disappear.
Pin It These cashews have become my go to recipe when I want to make something that feels generous without much effort. I hope they fill your kitchen with the same warmth they bring to mine.
Recipe Questions & Answers
- → What temperature is best for roasting cashews?
Roast cashews at 350°F (175°C) to achieve a golden, crunchy texture without burning.
- → Can I use different nuts instead of cashews?
Yes, almonds or pecans can be substituted for a similar crunchy and flavorful snack.
- → How do I prevent cashews from burning while baking?
Stir the nuts halfway through baking and keep a close eye during the final minutes.
- → Is it possible to make a vegan version?
Replace unsalted butter with a dairy-free substitute to keep it vegan-friendly.
- → What additional flavor can I add for extra crunch?
Add a tablespoon of sesame seeds before baking to introduce a nutty crunch.