Sweet Salty Honey Cashews (Printable)

Crunchy cashews glazed with honey, sea salt, and cinnamon, ideal for a quick, flavorful snack.

# Ingredient List:

→ 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 (optional)
06 - 1/4 teaspoon vanilla extract (optional)

→ Topping

07 - 1/2 teaspoon flaky sea salt

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt 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 honey mixture over them and toss to coat evenly.
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 prevent burning.
06 - Remove from oven and immediately sprinkle with flaky sea salt. Gently stir to distribute.
07 - Allow cashews to cool completely on the pan to crisp up.
08 - Break apart any clusters and transfer to an airtight container.

# Expert Suggestions:

01 -
  • The sweet honey and flaky salt create a flavor contrast thats almost impossible to stop eating.
  • They crisp up perfectly as they cool, giving you that satisfying crunch without any frying.
  • You can make a batch in under half an hour with ingredients you probably already have.
02 -
  • Do not skip the parchment paper or youll spend twenty minutes scraping caramelized honey off your pan.
  • Stir halfway through baking or the edges will darken while the centers stay pale.
  • Let them cool fully on the sheet, moving them early makes them sticky instead of crunchy.
03 -
  • Use a silicone spatula to scrape every bit of honey mixture from the saucepan so nothing goes to waste.
  • If you want them extra salty, add a second light sprinkle of flaky salt after they cool.
  • Make a double batch because one batch never feels like enough once people start eating them.
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