Save I started making these cashews on a whim one Sunday afternoon when I needed something to bring to a picnic and had nothing ready. The smell that filled my kitchen—toasted nuts, caramelizing honey, that faint warmth of cinnamon—made me forget I was supposed to be in a hurry. Now I keep a jar of them on the counter, and they rarely last more than two days.
The first time I brought these to a potluck, someone asked if I'd bought them from a specialty shop. I didn't correct them right away. There's something satisfying about watching people assume effort when the process was this simple. My friend Kate now requests them every time she visits, and I've learned to make a double batch.
Ingredients
- Raw cashews: They need to be raw, not roasted, so they toast evenly in the oven without burning before the honey sets.
- Honey: Use real honey, not the squeeze bottle kind if you can help it—the flavor is richer and it coats the nuts better.
- Unsalted butter: This helps the honey spread and adds a subtle richness that balances the sweetness.
- Fine sea salt: Mixed into the coating, it seasons from the inside out instead of just sitting on top.
- Ground cinnamon: Just a whisper of warmth, optional but worth it if you like a little spice.
- Vanilla extract: A few drops deepen the sweetness without making it taste like dessert.
- Flaky sea salt: This is the finishing touch that makes people pause mid-chew and wonder what you did differently.
Instructions
- Prep your pan:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Skipping the parchment will leave you scraping sticky nuts off the pan later, trust me.
- Make the honey glaze:
- Melt the butter in a small saucepan over low heat, then stir in the honey, cinnamon, and vanilla until everything's warm and smooth. It should smell like a cozy kitchen already.
- Coat the cashews:
- Pour the warm honey mixture over the cashews in a bowl and toss until every nut is glossy and sticky. Use a spatula to scrape every bit of glaze from the pan.
- Spread and bake:
- Arrange the cashews in a single layer on the baking sheet, making sure they're not piled up. Bake for 13 to 15 minutes, stirring once halfway through so they brown evenly.
- Finish with salt:
- As soon as they come out of the oven, sprinkle the flaky sea salt over the top and stir gently. The residual heat will help it stick.
- Cool completely:
- Let them sit on the pan without touching them—they'll firm up and get crispy as they cool. Breaking them apart too soon leaves you with chewy nuts instead of crunchy ones.
Save These cashews showed up at my desk during a long work-from-home week, and suddenly the afternoon felt less heavy. My partner had made them without saying anything, just left the jar next to my coffee. Sometimes a recipe becomes a language.
How to Store Them
Once they're completely cool, keep them in an airtight container at room temperature. They'll stay crisp for about a week, though in my experience they never make it that long. If you live somewhere humid, toss in a silica packet or store them in the fridge to keep them from getting sticky.
Ways to Switch It Up
You can swap the cashews for almonds, pecans, or even a mix of nuts if that's what you have. A tablespoon of sesame seeds added before baking gives them a nutty crunch that's hard to stop eating. I've also tried a pinch of cayenne in the glaze when I wanted something with a little heat, and it worked surprisingly well.
Serving Ideas
They're perfect on their own as a snack, but I've also crumbled them over roasted sweet potatoes, tossed them into grain bowls, and used them to top vanilla ice cream when I wanted something that felt a little fancy.
- Scatter them over a green salad with goat cheese and dried cranberries.
- Pack them in small jars with a ribbon for an easy homemade gift.
- Keep a bowl out during movie night and watch them disappear.
Save There's something honest about a recipe this simple turning into something people remember. Make them once, and you'll understand why I always have raw cashews in the pantry now.
Recipe FAQs
- → Can I substitute other nuts for cashews?
Yes, almonds or pecans can be used as alternatives, yielding a similar crunchy texture and flavor profile.
- → How do I ensure the nuts stay crunchy after coating?
Bake the nuts until golden and let them cool completely on the pan; this allows them to crisp up and maintain crunchiness.
- → Is it possible to make this without butter?
Yes, a dairy-free butter substitute can be used to keep the coating vegan while preserving taste.
- → What is the role of cinnamon in this dish?
Cinnamon adds a warm, aromatic note that complements the sweetness of honey and the savory sea salt.
- → Can I add extra ingredients for more texture?
Adding sesame seeds before baking enhances crunch and introduces subtle nutty flavors.