These honey roasted cashews are perfectly sweet and crunchy! Cashews are coated in honey then roasted until golden brown for an addictively delicious snack.
Why you'll love it
Cashews are a pantry staple for us. They taste great, plus they're high in plant-based protein, fiber, and heart-healthy fats. We eat them daily!
I wanted to spruce them up a bit for the holidays so I decided to create this honey roasted cashews recipe. My husband informed me yesterday that he can't stop eating them. Nailed it!
They're candied with a sweet honey flavor and delightful crunch! Enjoy them as a snack or put them in salads, on yogurt, or in your oatmeal.
Honeyed cashews are simple to make! You only need four ingredients and 20 minutes to whip them up.
Cashews - I used cashew halves and pieces because that's what we always buy. I'm guessing you could use whole cashews without a problem. You may need a little bit more since there won't be as much surface area to coat with the honey mixture.
Honey - To give that sweet honey flavor! Any kind of honey works great. I used clover honey because that's what I had on hand.
Sugar - Helps the cashews crisp up in the oven, and adds a smidge more sweetness.
Unsalted butter - Butter makes the mixture more like a creamy honey caramel that hardens. Use unsalted butter so the honey cashews don't get too salty.
Kosher salt - You only need a little. Cashews are typically salty as-is. If you only have table salt, cut the amount in half.
How to make honey roasted cashews
Before you start, preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
1. Coat the cashews in honey
In a medium microwave-safe mixing bowl, combine the honey and butter. Place the bowl in the microwave for a minute until the butter melts slightly. Stir the mixture with a spatula until the butter is completely melted.
Add the white sugar and salt to the bowl and stir until combined, then add the cashews. Stir until the cashews are well coated in the honey/sugar mixture.
2. Roast the cashews
Pour the honeyed cashews onto the parchment-lined sheet pan. Use a spatula to spread the cashews around the pan evenly.
Roast in the preheated oven for 6 minutes, then carefully stir the cashews with a spatula.
Roast the cashews for 10 more minutes. Stir the cashews again with a spatula. The mixture will look liquidy. This is normal, as sugar liquifies when it's hot, then hardens as it cools.
Let the honey cashews cool on the sheet pan. Once completely cooled, break the cashews up and enjoy!
- Roast the cashews at 300 degrees Fahrenheit. It may seem low, but I found if I roasted them at 350 degrees they browned too quickly. When they get too brown, they take on a burnt caramel taste. At 300 degrees, they came out perfect!
- Let the cashews cool! It's the hardest part since you just want to dig in, but they won't harden until they're cool. That takes at least an hour, so be patient.
- The cashews will look liquidy when you first pull them out of the oven. This is how they should look. Hot sugar liquifies when it caramelizes, then harden as it cools.
These honey glazed cashews don't last long for us, but if I'm lucky these are my favorite ways to use them:
- Crumbled on yogurt with fresh berries and toasted coconut
- In salads with feta, dried cranberries, and apples
- Crumbled on desserts like cheesecake or ice cream
- On top of my oatmeal
- Homemade honey roasted cashews can be stored in an airtight container at room temperature for up to 1 week. Just be sure they're completely cool before you store them!
- If you want them to last longer, store them in the refrigerator for up to three weeks.
Roasted cashews are a healthy snack! It's better for you to eat them plain, but even honey roasted they are much healthier than a lot of party snacks, like buttered popcorn, soft pretzels, and cookies. Cashews are high in plant-based protein, heart-healthy fats, and fiber.
Yes, technically you could use any nut you want in this recipe! Pecans, almonds, walnuts, or cashews all taste great honey roasted.
More Delicious Recipes
Honey Roasted Cashews
- Sheet pan
- Mixing bowl
- Measuring cups & spoons
- 8 ounces cashew halves
- 3 tablespoons honey
- 1 tablespoon butter
- 3 tablespoons sugar
- ¼ teaspoon kosher salt
- Preheat the oven to 300 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a large microwave-safe bowl, combine the honey and butter. Microwave for 1 minute. Use a spatula to stir the butter until it's completely melted.
- Add the sugar and salt to the bowl and stir until incorporated. Add the cashews and stir until coated in the sugar/honey mixture.
- Pour the cashews onto the parchment lined sheet pan. Use a spatula to spread the mixture around evenly.
- Transfer the pan to the oven and cook for 6 minutes. Carefully use a spatula to stir the nuts, then bake for 10 more minutes.
- Remove the pan from the oven, and stir the nuts one more time. Let them sit until completely cool, then break the nuts apart.
- Store in an airtight container for up to 1 week, or in the refrigerator for up to 3 weeks.