Save to Pinterest I started making these cashews on a whim one Sunday afternoon when I needed something to bring to a potluck and had barely anything in the pantry. The smell that filled my kitchen as they baked was enough to make me hover by the oven, peeking through the glass every two minutes. When I pulled them out, golden and glistening, I ate three straight off the pan and burned my tongue. My husband walked in, tried one, and said they tasted like the fancy nuts you get at holiday markets. I've been making them ever since.
The first time I brought these to a gathering, I set them out in a bowl and walked away. Within ten minutes, the bowl was empty and two people asked for the recipe. One friend admitted she stood by the snack table and ate them by the handful while pretending to be in conversation. I've made them for road trips, movie nights, and as last minute gifts, and they've never once disappointed. There's something about the crunch and the way the salt hits your tongue right after the sweetness that makes them impossible to ignore.
Ingredients
- Raw cashews: Use raw, not roasted, so they toast evenly in the oven and soak up all that honey without getting too dark.
- Honey: This is what makes them sticky and caramelized, and it clings to every curve of the cashew as it bakes.
- Unsalted butter: It helps the honey coat smoothly and adds a rich, toasty flavor that you'll notice in every bite.
- Fine sea salt: Mixed into the honey butter, it seasons from the inside out.
- Ground cinnamon: Just a whisper of warmth that makes the sweetness feel more complex.
- Vanilla extract: A little goes a long way and it deepens the whole flavor without shouting.
- Flaky sea salt: The grand finale, those delicate crystals on top give you little bursts of salt that make the sweetness sing.
Instructions
- Get the oven ready:
- Preheat to 350°F and line your baking sheet with parchment so nothing sticks. This also makes cleanup almost nonexistent.
- Make the honey butter:
- Melt the butter in a small saucepan over low heat, then stir in the honey, cinnamon, and vanilla until it's smooth and warm. It should smell like comfort.
- Coat the cashews:
- Toss the cashews in a bowl with the honey mixture until every nut is shiny and sticky. Use a spatula to scrape every drop from the pan.
- Spread them out:
- Arrange the cashews in a single layer on your baking sheet. If they're piled up, they won't crisp evenly.
- Bake and watch:
- Bake for 13 to 15 minutes, stirring once halfway through so they brown on all sides. Keep an eye on them because the line between golden and burned is thin.
- Salt while hot:
- As soon as they come out, sprinkle the flaky salt over the top and give them a gentle stir. The heat helps the salt stick.
- Let them cool completely:
- This is when they go from soft and sticky to crisp and crunchy. Resist the urge to taste too many while they're still warm.
- Break and store:
- Once cool, break apart any clusters and pack them into an airtight container. They'll keep for over a week if you can make them last that long.
Save to Pinterest I once packed these into small jars and gave them as holiday gifts, tied with twine and a handwritten tag. One friend told me later she'd hidden hers in her desk drawer at work and rationed them out over two weeks. Another said she ate the whole jar in one sitting while watching a show. Either way, they made people happy, and that's all I ever want from something I make in my kitchen.
How to Customize Them
You can swap the cashews for almonds or pecans if that's what you have, and the method stays exactly the same. I've also added a tablespoon of sesame seeds before baking for extra crunch and a nutty depth. If you want a little heat, a pinch of cayenne in the honey butter will give you a sweet spicy kick that's surprisingly addictive.
Serving and Storing
These are perfect straight out of the container as a snack, but I've also crumbled them over salads and yogurt bowls for texture. They stay crisp in an airtight container at room temperature for up to ten days. I've never had a batch last that long, but in theory, they could.
What to Keep in Mind
The flaky sea salt on top is not optional, it's the thing that balances all the sweetness and makes each bite interesting. If you're making these for someone who avoids dairy, just use a plant based butter and the results are nearly identical. The honey will bubble a little in the pan as it heats, that's normal and exactly what you want.
- Stir them halfway through baking so they toast evenly on all sides.
- Use parchment paper, not a bare pan, or you'll be scraping caramelized honey off metal for days.
- Taste one when they're cool to check the salt level, you can always sprinkle a little more if needed.
Save to Pinterest Every time I make these, I'm reminded that the best recipes are the ones that feel like a small gift to yourself and everyone around you. I hope they bring a little sweetness and crunch into your day.
Recipe FAQs
- → What type of nuts are best for this dish?
Raw cashews work perfectly, offering a creamy texture and roasting well with the honey coating. Almonds or pecans can be used as alternatives.
- → How can I achieve a crunchy texture?
Baking the coated nuts at 350°F for 13-15 minutes while stirring halfway ensures even roasting and crunchiness.
- → Can I omit cinnamon if I don't have it?
Yes, the cinnamon is optional and can be skipped without losing the overall sweet and salty balance.
- → Is there a way to make this dish vegan-friendly?
Substitute unsalted butter with a dairy-free alternative to keep it vegan while maintaining rich flavor.
- → How should I store the finished cashews?
Store them in an airtight container at room temperature once completely cooled to maintain freshness and crunch.