Save to Pinterest I was pulling together a last-minute cheese board when I realized I had nothing interesting to fill the corners. A can of mixed nuts felt lazy, so I grabbed cashews from the pantry and drizzled them with whatever I had on hand. The kitchen smelled like a carnival within minutes. My husband wandered in, ate half the batch before they even cooled, and asked if I could make them every week.
I brought these to a potluck once and watched people hover around the bowl like it held something rare. A friend asked for the recipe, convinced it involved complicated tempering or candy thermometers. When I told her it was just cashews, butter, and honey on a sheet pan, she didnt believe me until I walked her through it the next weekend.
Ingredients
- Raw cashews: Raw is key here because pre-roasted nuts can burn quickly in the oven, and you want that even golden color without any bitter edges.
- Honey: Use real honey, not the squeeze bottle corn syrup kind, it clings better and caramelizes beautifully without turning sticky.
- Unsalted butter: Melts into the honey and helps everything coat evenly, plus you control the salt level yourself.
- Fine sea salt: Dissolves right into the glaze so every nut gets seasoned, not just the ones that touch the top.
- Ground cinnamon: Optional but it adds warmth that makes these feel cozy rather than just sweet.
- Vanilla extract: A few drops deepen the flavor in a way people notice but cant quite name.
- Flaky sea salt: The final sprinkle gives you those little bursts of salt that make the sweetness pop.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line a baking sheet with parchment so nothing sticks or burns onto the pan. Parchment also makes cleanup instant.
- Make the glaze:
- Melt butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until it smells like youre baking cookies. Dont let it boil, just warm it through so everything blends.
- Coat the cashews:
- Dump the cashews into a bowl and pour the warm honey mixture over them, tossing with a spatula until every nut is shiny. It should look a little messy and smell incredible.
- Spread and bake:
- Spread them out in one layer on the pan, giving each nut a little space so they roast instead of steam. Bake for 13 to 15 minutes, stirring halfway so they brown evenly and dont scorch on one side.
- Salt and cool:
- Pull them out when theyre golden and fragrant, then immediately hit them with flaky salt while theyre still hot so it sticks. Let them cool completely on the pan, they firm up and get crunchy as the glaze sets.
- Break and store:
- Once cool, break apart any clusters and transfer to an airtight container. Theyll stay crisp for about a week if you can keep them around that long.
Save to Pinterest I started keeping a jar of these on the counter during the holidays, and it became a tradition people expected. My nephew would sneak handfuls before dinner, and my sister-in-law admitted she made them at home but told everyone they were from a fancy shop.
Storage and Gifting
These keep well in a sealed jar or tin for up to a week, though they rarely last that long. I like to pack them in small glass jars with a ribbon for holiday gifts, they look expensive and thoughtful without requiring any baking skill. Just make sure theyre completely cool and dry before sealing or theyll get sticky.
Flavor Variations
Swap the cinnamon for a pinch of cayenne if you want heat, or toss in a tablespoon of sesame seeds before baking for extra crunch. Ive also used maple syrup instead of honey when I wanted a deeper, smokier sweetness. Almonds and pecans work just as well, though pecans get done a minute or two faster so watch them closely.
Serving Ideas
I eat these straight from the jar most of the time, but theyve also saved sad salads and turned yogurt into something that felt like dessert. They add serious texture to grain bowls and make a cheese board look like you planned it.
- Chop them roughly and sprinkle over vanilla ice cream for an instant sundae topping.
- Toss a handful into a fall salad with roasted squash and goat cheese.
- Pack them in small bags for road trips or afternoon slumps when you need something more interesting than a granola bar.
Save to Pinterest These cashews have become my go-to whenever I need to look like I tried without actually trying. They taste like effort, but theyre really just nuts and a few minutes of attention.
Recipe Questions & Answers
- → What type of cashews works best?
Raw, unsalted cashews are ideal to absorb the honey coating evenly and toast to a nice crunch.
- → Can I substitute the honey with another sweetener?
Maple syrup or agave nectar can be used, but they may slightly alter the flavor and texture.
- → How do I prevent the cashews from burning?
Watch them closely during baking and stir halfway through to ensure even toasting without burning.
- → Is the cinnamon necessary in the coating?
Cinnamon is optional but adds a warm, subtle spice that complements the sweet and salty flavors well.
- → Can this be made vegan?
Yes, use a dairy-free butter alternative to keep the coating vegan-friendly without sacrificing richness.
- → How should these cashews be stored?
Store in an airtight container at room temperature to maintain crispness for several days.