Sweet Salty Honey Toasted Cashews

# What You'll Need:

→ 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 the oven to 350°F. Line a baking sheet with parchment paper.

02 - In a small saucepan set to low heat, melt the unsalted butter. Stir in honey, ground cinnamon, and vanilla extract, combining until warm and uniform.

03 - Transfer cashews to a mixing bowl. Pour the honey mixture over them and toss thoroughly to ensure even coating.

04 - Spread the coated cashews in a single layer onto the prepared baking sheet.

05 - Bake for 13 to 15 minutes, stirring once halfway through, until cashews turn golden and release a fragrant aroma. Monitor closely to avoid burning.

06 - Remove cashews from the oven and promptly sprinkle with flaky sea salt. Gently stir to distribute the salt evenly.

07 - Allow cashews to cool completely on the baking sheet; they will crisp as they cool. Break apart any clusters before placing in an airtight container for storage.

# Expert Advice:

01 -

They taste like something you'd pay too much for at a farmers market, but take less than half an hour.
The sweet-salty balance hits every craving at once without feeling heavy.
You can toss them on salads, yogurt, or just eat them by the handful when no one's looking.

02 -

Watch them closely in the last few minutes of baking because honey can go from golden to burnt in seconds.
Don't skip the flaky salt at the end—it's not the same as the fine salt you mixed in, and it makes all the difference.

03 -