Sweet Salty Honey Toasted Cashews (Printable Version)

Crunchy roasted cashews coated in honey, sea salt, and a hint of cinnamon for a tasty treat.

# 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

# How-To Steps:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Melt the unsalted butter in a small saucepan over low heat, then stir in honey, ground cinnamon, and vanilla extract until uniformly combined and warmed through.
03 - Place raw cashews in a mixing bowl, pour the honey mixture over them, and toss until all nuts are evenly coated.
04 - Spread the coated cashews in a single, uniform layer on the prepared baking sheet.
05 - Bake for 13 to 15 minutes, stirring once halfway through, until nuts are golden and aromatic. Monitor closely to avoid burning.
06 - Remove from the oven and immediately sprinkle with flaky sea salt, gently stirring to coat all pieces.
07 - Allow cashews to cool completely on the baking sheet to crisp up, then separate any clusters and transfer to an airtight container.

# Expert Tips:

01 -
  • Sweet honey and flaky salt hit at the same time, which makes it impossible to stop at just one handful.
  • They take less than half an hour and use ingredients you probably already have sitting around.
02 -
  • Do not walk away during the last few minutes of baking because honey burns fast and turns bitter.
  • Let them cool completely on the pan or they will stay chewy instead of turning crisp and crunchy.
03 -
  • Use parchment paper instead of foil because the honey can stick and burn on metal.
  • Taste one cashew right after you add the flaky salt so you can adjust before they cool and set.
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