Introduction
Oh, friends, do you ever get that craving for something that’s just the right amount of sweet, a little bit salty, and perfectly crunchy? Like, the kind of snack that just makes your taste buds sing and feels like a warm hug from the inside? Well, I’ve got just the thing for you! These Honey Roasted Cashews are ridiculously easy to whip up, and they have this magical ability to disappear faster than you can say “pass the bowl!” Whether you need a quick treat for yourself, something special to share, or even a thoughtful homemade gift, this recipe is a total winner.
Why You’ll Love This Recipe
- Super Fast: Seriously, you can have these ready in under 30 minutes from start to finish.
- Effortlessly Easy: No fancy techniques here, just simple mixing and roasting.
- Perfectly Giftable: Package them up in a cute jar with a ribbon, and you’ve got a homemade gift that’s sure to impress.
- Always a Crowd-Pleaser: From movie nights to holiday parties, everyone devours these.
Ingredients
Gather ’round, and let’s see what deliciousness we need:
- 1 tablespoon unsalted butter: Just a touch to help our sweet glaze stick.
- 2 tablespoons honey: The star of our sweet show!
- 1 tablespoon packed light brown sugar: Adds a lovely caramel note.
- ½ teaspoon vanilla extract: For that comforting, classic flavor boost.
- ½ teaspoon cinnamon: Because cinnamon and nuts are a match made in heaven.
- ¼ teaspoon sea salt, plus more for serving: Balances out the sweetness perfectly. Don’t skimp on this little pinch of magic!
- 2 cups raw cashews: The unsalted, unroasted kind are best here so they can soak up all that yummy flavor.
How to Make It
Alright, let’s get cooking! This is where the fun happens.
- Preheat your oven: Set your oven to 350°F (175°C). It’s like getting the oven nice and cozy for our nuts.
- Mix up the glaze: Grab a big bowl. Melt your butter (I usually pop it in the microwave for about 30 seconds), then whisk in the honey, brown sugar, vanilla extract, cinnamon, and that first ¼ teaspoon of sea salt. Stir it all around until it’s smooth and smells amazing.
- Coat the cashews: Now, pour those lovely raw cashews into the bowl with the glaze. Toss them gently until every single cashew is coated. You want them all to get a taste of that sweet, spiced goodness.
- Spread them out: Line a baking sheet with parchment paper. This is my secret weapon for easy cleanup! Spread the coated cashews in a single layer on the prepared baking sheet. Make sure they aren’t too crowded, so they roast evenly.
- Time to roast: Pop them into the preheated oven for about 10 to 12 minutes. You’re looking for them to be lightly golden and toasty, and the aroma filling your kitchen should be absolutely divine. About halfway through, give the pan a gentle shake or stir them with a spatula to make sure they’re roasting evenly on all sides.
- A sprinkle of magic: As soon as they come out of the oven, if you like a little extra sparkle, sprinkle them with a touch more sea salt. The heat helps it stick!
- Cool down: This is the hardest part – waiting! Let the cashews cool completely on the baking sheet. As they cool, they’ll get wonderfully crisp.
Substitutions & Additions
Feeling creative? I love how versatile this recipe is!
- Other Nuts: Feel free to swap out the cashews for almonds, pecans, or even a mix of your favorite nuts!
- Spices: A pinch of nutmeg or a dash of cayenne pepper can add an interesting twist.
- Sweetener: Maple syrup can be used instead of honey for a different flavor profile.
- Extra Crunch: Toss in some sesame seeds or a few chopped pretzels with the cashews before roasting for added texture.
Tips for Success
A few little pointers to make these perfect every time:
- Don’t Over-Roast: Nuts can go from perfectly toasted to burnt very quickly. Keep a close eye on them during those last few minutes.
- Even Coating: Make sure the glaze is well mixed and that you toss the cashews thoroughly for an even flavor distribution.
- Prep Ahead: You can easily make these a day or two in advance. Just make sure they are completely cooled before storing.
- Taste and Adjust: Before roasting, you can always taste a tiny bit of the glaze and adjust the sweetness or saltiness to your liking.
How to Store It
Once your honey roasted cashews are completely cool, you can store them in an airtight container or a pretty jar at room temperature. They’ll stay wonderfully fresh and delicious for about a week, though I doubt they’ll last that long!
FAQs
Got a question? I’ve got answers!
- Can I make these ahead of time? Absolutely! They are best stored in an airtight container at room temperature for up to a week.
- Can I use salted cashews? It’s best to use raw, unsalted cashews so you can control the saltiness yourself. If you only have salted, you might want to reduce or omit the added salt.
- How do I prevent them from sticking to the pan? Using parchment paper is key! It makes cleanup a breeze and helps prevent sticking.
Honey Roasted Cashews
Ridiculously easy to whip up, and they have this magical ability to disappear faster than you can say "pass the bowl!" Whether you need a quick treat for yourself, something special to share, or even a thoughtful homemade gift, this recipe is a total winner.
Equipment
- Microwave For melting butter
- Large bowl For mixing glaze and cashews
- Whisk
- Baking Sheet
- Parchment paper For lining baking sheet
- Spatula Optional, for stirring cashews
- Oven Preheated to 350°F (175°C)
Ingredients
Main ingredients
- 1 tablespoon unsalted butter Just a touch to help our sweet glaze stick.
- 2 tablespoons honey The star of our sweet show!
- 1 tablespoon packed light brown sugar Adds a lovely caramel note.
- 0.5 teaspoon vanilla extract For that comforting, classic flavor boost.
- 0.5 teaspoon cinnamon Because cinnamon and nuts are a match made in heaven.
- 0.25 teaspoon sea salt Balances out the sweetness perfectly. Don't skimp on this little pinch of magic! Plus more for serving.
- 2 cups raw cashews The unsalted, unroasted kind are best here so they can soak up all that yummy flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Melt butter in a large bowl (about 30 seconds in the microwave).1 tablespoon unsalted butter
- Whisk in honey, brown sugar, vanilla extract, cinnamon, and ¼ teaspoon sea salt until smooth.1 tablespoon unsalted butter
- Add raw cashews to the bowl and toss until evenly coated.1 tablespoon unsalted butter
- Line a baking sheet with parchment paper.
- Spread the coated cashews in a single layer on the prepared baking sheet.
- Roast for 10-12 minutes, until lightly golden and toasty. Shake the pan or stir halfway through for even roasting.
- Sprinkle with additional sea salt immediately after removing from the oven, if desired.1 tablespoon unsalted butter
- Let the cashews cool completely on the baking sheet until crisp.
Notes
Don't over-roast nuts as they can go from perfectly toasted to burnt very quickly. Ensure the glaze is well mixed and cashews are thoroughly tossed for even flavor distribution. These can be made a day or two in advance and stored in an airtight container. Taste and adjust sweetness or saltiness before roasting.