Save to Pinterest I was looking for something to bring to a potluck when I realized I had a bag of raw cashews tucked in the pantry. I melted some honey and butter together, tossed them in, and the smell that came out of the oven stopped me mid-cleanup. They were shiny, golden, and dangerously addictive. I ate half the batch before anyone even arrived.
My neighbor once knocked on my door because she smelled cinnamon and thought I was baking cookies. When I handed her a warm cashew instead, she closed her eyes and said it tasted like caramel without the guilt. She still asks me to make them every fall.
Ingredients
- Raw cashews: They toast beautifully and soak up the honey glaze without turning soggy or oily.
- Honey: Use a mild variety so it coats smoothly and caramelizes just enough without overpowering the nuts.
- Unsalted butter: It helps the honey cling and adds richness, but you can swap it for coconut oil if you want to keep it dairy-free.
- Fine sea salt: This goes into the glaze for even seasoning throughout each cashew.
- Ground cinnamon: Just a pinch warms everything up and makes the kitchen smell like a bakery.
- Vanilla extract: Optional, but a few drops deepen the sweetness in a subtle way.
- Flaky sea salt: Sprinkle this on right after baking for bursts of salt that crunch between your teeth.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line a baking sheet with parchment so nothing sticks. This also makes cleanup a breeze.
- Make the Glaze:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until everything is warm and smooth. Do not let it boil.
- Coat the Cashews:
- Pour the warm glaze over the cashews in a bowl and toss until every nut is glossy. Use a spatula to scrape out every drop.
- Spread and Bake:
- Arrange the cashews in a single layer on the baking sheet, making sure they are not crowded. Bake for 13 to 15 minutes, stirring once halfway through so they toast evenly.
- Season Hot:
- As soon as they come out of the oven, sprinkle flaky sea salt over the top and give them a gentle stir. They will still be soft but will crisp up as they cool.
- Cool Completely:
- Let them sit on the pan until they reach room temperature. Break apart any clusters and store in an airtight container for up to a week.
Save to Pinterest I once packed these in a mason jar and tied it with twine for a holiday gift. My friend texted me two hours later asking for the recipe because her kids had already finished the whole jar. That is when I knew this was more than just a snack.
Flavor Twists
You can stir in a tablespoon of sesame seeds before baking for extra crunch and a nutty depth. I have also added a tiny pinch of cayenne once, and it gave the sweetness a slow warming kick that surprised everyone in the best way.
Serving Ideas
These are perfect on their own, but I love breaking them over salads with arugula and goat cheese. They also make a great topping for yogurt bowls or vanilla ice cream when you want something that feels a little fancy without any extra work.
Storage and Shelf Life
Keep them in an airtight container at room temperature and they will stay crispy for up to a week. I have never had a batch last that long, but in theory it works. If they soften, you can pop them back in a low oven for a few minutes to crisp them up again.
- Do not refrigerate them or they will lose their crunch and get sticky.
- If you double the batch, use two baking sheets so they toast evenly.
- Let them cool completely before sealing the container or moisture will build up inside.
Save to Pinterest This recipe taught me that the best snacks are the ones you cannot stop reaching for. Make a batch, share if you can, and enjoy every sweet, salty, crunchy bite.
Common Recipe Questions
- → What type of nuts work best for this dish?
Raw cashews are ideal due to their creamy texture and ability to absorb the honey coating well. Almonds or pecans can be used as alternatives.
- → How do I prevent the nuts from burning during baking?
Stir the nuts once halfway through baking and keep a close eye during the last minutes to ensure they turn golden without burning.
- → Can I make this snack vegan?
Yes, by substituting unsalted butter with a dairy-free alternative, you can keep the snack vegan-friendly.
- → What does the sea salt topping add to the cashews?
Flaky sea salt sprinkled after baking enhances the salty contrast and adds a delicate crunch to complement the honey's sweetness.
- → How should I store these honey-coated nuts?
Store cooled nuts in an airtight container at room temperature to maintain crispness and flavor.