Sweet and salty, these easy Honey Roasted Cashews are made from scratch and are the perfect homemdae snack or treat. Yields 4 cups in 30 minutes.
Cashews are without a doubt my favorite nut. I love them to spicy to snack on, in a stir-fry or sweetened and honey roasted.
Can someone explain to me what is it about cashews that makes them so addictive? I’ll sit down with a perfectly portioned , teeny-tiny bowl of them and before you know it, I’m reaching for the bag and shaking the rest of them into my face. And if they’re honey roasted cashews? Someone will literally need to rip them out of my kung fu grip, Meet the Fockers style.
Honestly I could’ve easily ate this whole bowl without thinking twice about it.
It might be a good idea, if you may want to make a double batch and hide some for later because these will go fast.
Don’t say I didn’t warn you. 🙂
Here’s what you need to make these honey roasted cashews:
- lightly salted cashews
- honey
- real maple syrup
- unsalted butter
- pure vanilla extract
- ground cinnamon
- kosher salt
- granulated sugar
First, preheat your oven to 350°.
In a small saucepan, measure and add 2 tablespoons honey, 2 tablespoons maple syrup and 2 tablespoons unsalted butter. Heat on low to medium-low heat, whisking until combined. Once the butter has melted, remove the pan off of the heat and whisk in 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla.
You can also do this in a microwave safe bowl, microwaving for about 25-30 seconds until butter is melted.
On a smaller rimmed metal baking sheet, add all the cashews. Pour the honey/maple syrup mixture over the cashews and use a spatula to toss them around until completely coated.
Then slide the pan into your preheated oven to bake for 6 minutes. Remove the pan and toss the nuts before spreading them in an even layer. Bake for 6 more minutes, repeating this step one more time for a total of 18 minutes in the oven.
The honey/maple glaze will get thick and sticky in the oven and will coat the lightly toasted cashews perfectly.
Next, add the roasted cashews into a clean medium-size bowl. Then add in 1/4 cup sugar and a few pinches of kosher salt. Toss to coat the honey roasted cashews.
Lastly, spread the warm sugar-coated nuts in an even layer on a parchment lined baking sheet to cool. If any stick together, you can break them apart once they’re cooled down.
Finally serve or store in an air-tight container.
Enjoy! And if you give these Honey Roasted Cashews a try, let me know! Snap a photo and tag me on twitter or instagram!
Honey Roasted Cashews
Ingredients
- 1 pound lightly salted cashews
- 2 tablespoons honey
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- 1 pinch kosher salt
- 1 teaspoon vanilla
- 1/4 tsp cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350°.
- Next, in a small saucepan, measure and add the honey, maple syrup and butter. Heat on low to medium-low heat, whisking until combined. Once the butter has melted, remove the pan off of the heat and whisk in the cinnamon and vanilla.
- You can also do this in a microwave safe bowl, microwaving for about 25-30 seconds until butter is melted.
- Next, place the cashews on a smaller rimmed metal baking sheet. Then pour the honey/maple syrup mixture over top and use a spatula to toss them around until completely coated.
- When coated spread, in a single layer, on pan and bake for 6 minutes.
- Remove from your oven, toss and spread evenly, baking for 6 more minutes. Repeat this step once more. (for a total of 18 minutes)
- Next, add the roasted cashews into a clean medium-size bowl. Then add in the 1/4 cup of sugar and a few pinches kosher salt, toss to coat the honey roasted cashews.
- Once coated in sugar, spread the warm nuts in an even layer on a parchment lined baking sheet to cool. If any stick together, you can break them apart once they’re cool enough to handle./Serve or store in an air-tight container1.
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I never thought of doing my own honey roasted nuts, how delicious!! Bookmarking this one, thank you thank you thank you!!!
Oh these look so pretty, perfect for leacing out for guests
Hey Laurie,
We would love to feature your recipe on http://www.maplesyrupworld.com/, give us a shout!
Richard
I love cashews too, and spicing them up like this must take them to a whole new level! Question though, do you start with raw cashews, or can you start out with ones that are already dry roasted?
The Sugar Queen~ You can buy "raw" or salted… either way will work. I have made them with raw before and just add a pinch of salt to the glaze. I didn't see "raw" cashews at my local grocery store so I just omitted the salt in the glaze because the cashews seemed slightly salty already. All cashews are some what processed, they aren't really raw, I read somewhere
So the Planter's brand nuts in the blue tin would work just fine?
To be honest, I don't know… I only have bought mine in bulk. You need a pound so I would try looking for the bulk cashews. I would hate to tell you okay for sure, Planters may have REALLLY salted cashews.
That's ok! I'm not sure where to buy bulk cashews, other than the bins at the grocery store~ just not sure how fresh they would be. I still really want to make these, and probably will try the Planters, unless I can find another source. I'll let you know how they turn out! Thanks Laurie, for the information!!
Great post. I made roasted chickpeas for the first time (our kiddos have nut allergies) so I'm going to try this with chickpeas and see what happens. I'm sure they'll be delish.
I saw Jaden from steamykitchen.com roast some chickpeas…they looked delicious! Let me know how they turn out!
wow I never thought of making my own! Absolutely brilliant! Definitely will be making these. I just found your blog and love it. You have a new follower!
xo
Oh yum. I loved honey roasted cashews. I'm totally saving this. Gorgeous photography!
Beautiful post – would love to make these (and eat them!)
Yum, yum, YUM! These sound fantastic. I'm sure that when I make them I won't be able to stop popping them in my mouth :).
Laurie,
I featured your recipe for the Weekend Blog Showcase…and included a link back to your blog. Wonderful recipe…I'm using these nuts as hostess gifts throughout the holiday season. THANK YOU!!!!
http://thatskinnychickcanbake.blogspot.com/2010/12/sweet-and-spicy-cocktail-nuts.html
Fantastic New Year's Eve snack 🙂
I’m making these today! I cannot wait to try them! Thanks so much for the recipe!!!
Enjoy!
I made these this afternoon and they are sensational!!! Super quick, super easy and totally delicious!!! I posted about them tonight at: http://coleensrecipes.blogspot.com/2012/12/honey-roasted-cashews.html
Thank you for sharing this recipe!!
Just wanted to say thanks for the recipe and the idea. I had a bag of both almonds and cashews in my cabinet and was looking for a tasty solution. I made some super minor tweaks, turned out great.
http://www.simpleawesomecooking.com/2012/12/maple-honey-roasted-almonds-and-cashews.html
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How long do they need to be kept in the jar ?
A good couple of weeks at least but you can start snacking immediately 🙂
This is a great recipe! So yummy!
How do you keep yours from getting sticky while storing them? I have had that problem the few times I have made them.
Thanks Gail! Hmmm I don’t recall these being overly sticky… we eat these so darn fast though. I think coating them in enough sugar works but it could be inevitable.
Needed some honey roasted cashews for a salad recipe and could not find any at the store, so came internet hunting… So glad I found this recipe and YOU! They are lovely, and I will not be looking in the stores for the product now that I can make them better than the leading ‘brands’ can, LOL.
love your recipe, the maple with the honey makes it over the top. thank you so much for sharing. YUMMY!!!!!!!!!!!!!!!!!!!
Can I make these without sugar?
Heidi
Hi
Can I use peanuts instead of cashewnuts? Will it turn out good?
Thanks
Excellent recipe I have been make it for a while and my family is a large one, but any time I make them is a score .
Excellent recipe thanks.
PS. you want to buy raw cashews try Indian stores.
I’m so glad you like the recipe! And thanks for the tip!
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do you have the nutritional information on these? They look delicious.
Hi Cheryl! Unfortunately no, I don’t. However there are apps and websites that you can enter the ingredients and they will do all the calculations for you. I hope this helps 🙂
All I can say is, GET IN MY STOMACH NOW!!!! LOL♥️
YES! I agree 100%!
GET IN MY BELLY! Holy smokes, these look good. I love to include things like this when I drop meals off to friends who are sick or who’ve had babies – things like this are so expensive to buy in the store, it feels really luxurious when it’s included in a cute little box with a ribbon. Thanks for this new recipe to add to the rotation!
I love love love the new site design, too! So pretty!
I like the flavor, but one issue for me as an amateur baker / food prep / dude cook…. is the problem of raw or previously roasted cashews. I read one other recipe that had your same temperature, but specifically differentiated between raw and roasted cashews. The other recipe called for 10 minutes overall, going for 5 minutes and a toss… and another 5. But the difference was that the other recipe only called for half baking time if using already roasted cashews. I see your recipe is almost 10 years old… in that time have you had any experiences using raw only? I recalled the other recipe and cut yours down to 12 minutes after I realized it. They are delicious but I felt like they were browner than I’d hoped for. Maybe it was all in my head, and the mixture coating made for the coloring. I appreciate you posting this recipe, my first batch was pretty good, but I’ll do better next time. Regards, John
YES
Thanks for this recipe. Can I make it without coating it with sugar?
It does help keep the cashews from sticking, so without testing it I can’t say for certain.
Hello!
That’s a damn good recipe you’ve got there. I’d definitely try it.
But what do you think for how long can I store them after putting in a jar? Also, can I use something else to store them for a longer period of time?
Why thank you!
Just made these and followed the recipe exactly. WONDERFUL! Bookmarked to return to this page in the future. Thank you for posting this. It’s a keeper! (I love cashews too).
I’m so glad you enjoyed them, Shannon! Thank you for taking the time to make this recipe and leave such a great review. It’s appreciated!
OMG these were delicious! And so easy to make. I only made 1/4 the recipe and microwaved the butter/syrup/honey mixture and added some thai ground chili and less cinnamon. Also, because I used the convection oven it really only needed 5 min (×3) total 15 minutes. Definitely a keeper AND great for parties
SO glad to hear it! Thank you for such a great review!
I’ve made these more times than I can count! I love them so much. I make them for company holiday presents, party snacks and general eating. Bravo!
Every once in awhile, my “sauce” never truly hardens. It stays semi-soft. It’s still delicious and we eat it, but I wonder if I’m doing something wrong? It doesn’t happen all the time, so I’m not sure.
Turned out better than I’d hoped! So addictive. Will make again.
Doubled the batch for a few nice sized gifts. It took about 3 x the total bake time to get that nice golden roasted colour. Followed the example pics.
I only had plain raw cashews. I added a bit of salt into the glaze as suggested and added extra salt into the sugar coating. Chef’s kiss!
These are amazing!