Save I used to buy those overpriced candied nuts at the farmers market every weekend until I realized how simple they were to make at home. One rainy Sunday, I tossed cashews with honey and butter, slid them into the oven, and my kitchen smelled like a county fair. The sweet-salty combination was so addictive I had to hide the batch from myself. Now I make them for every gathering, and people always ask for the recipe.
The first time I brought these to a potluck, they disappeared before the main course hit the table. My friend kept circling back to the bowl, pretending to look casual, but I watched her grab handful after handful. She texted me at midnight asking if I had more stashed away. That was the moment I knew this recipe was a keeper.
Ingredients
- Raw cashews: Use whole, unsalted cashews so you control the sweetness and salt perfectly.
- Honey: This is your glue and your gloss, it caramelizes beautifully in the oven and binds the salt to every nut.
- Unsalted butter: Adds richness and helps the honey coat evenly without making things greasy.
- Fine sea salt: Mixed into the honey butter, it seasons from the inside out.
- Ground cinnamon: Optional but worth it, a whisper of warmth that makes the honey taste deeper.
- Vanilla extract: Just a splash rounds out the sweetness and makes your kitchen smell like a bakery.
- Flaky sea salt: The finishing touch, those crunchy crystals on top deliver the salty punch that keeps you reaching for more.
Instructions
- Prep your pan:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the nuts from sticking and makes cleanup a breeze.
- Make the honey butter:
- Melt the butter in a small saucepan over low heat, then stir in honey, cinnamon, and vanilla until everything is warm and glossy. Dont let it boil, just gently heat it through.
- Coat the cashews:
- Pour the honey mixture over the cashews in a bowl and toss until every nut is shiny and sticky. Use a spatula to scrape every drop from the pan.
- Spread and bake:
- Arrange the cashews in a single layer on your baking sheet, giving them space to toast evenly. Bake for 13 to 15 minutes, stirring once halfway through so they brown on all sides.
- Salt and cool:
- The second they come out of the oven, sprinkle the flaky salt over the top and give them a gentle stir. Let them cool completely on the pan, they will firm up and get crispy as they sit.
- Break and store:
- Once cool, break apart any clusters with your hands and store in an airtight container. They will stay crunchy for up to a week if you can resist eating them all first.
Save I started making double batches after my neighbor knocked on my door asking if I was selling them. She had smelled the cinnamon through the hallway and thought I had opened a candy shop. Now I keep a jar on hand for unexpected guests, and it never lasts more than two days.
Flavor Variations
Try swapping the cashews for almonds or pecans, both take the honey beautifully and toast up just as crispy. A tablespoon of sesame seeds sprinkled on before baking adds a nutty crunch that feels almost exotic. If you like heat, a tiny pinch of cayenne in the honey butter gives a sneaky kick that pairs perfectly with the sweet.
Storing and Gifting
These keep best in a glass jar with a tight lid, stored at room temperature away from humidity. I have packed them in small mason jars with a ribbon for holiday gifts, and people always seem more excited about these than anything wrapped in fancy paper. Just make sure they are completely cool and dry before sealing, or they will lose their crunch.
Serving Ideas
I love them straight out of the jar as a mid-afternoon pick-me-up, but they are also incredible crumbled over a green salad with goat cheese and pears. They add a sweet crunch to cheese boards, and I have even chopped them up and stirred them into yogurt for breakfast.
- Toss a handful on top of roasted sweet potatoes or butternut squash.
- Mix them into homemade trail mix with dried cranberries and dark chocolate chips.
- Keep a small bowl on the coffee table when friends come over, it is the ultimate conversation snack.
Save These little nuts have a way of turning an ordinary moment into something special. Make a batch, share them if you can, and enjoy every sweet, salty, crunchy bite.
Recipe FAQs
- → How do I get the cashews extra crunchy?
To enhance crunchiness, bake the cashews until golden and consider adding sesame seeds before roasting for added texture.
- → Can I substitute cashews with other nuts?
Yes, almonds or pecans work well and can be roasted with the same honey and spice coating.
- → What does the cinnamon add to the flavor?
Cinnamon provides a warm, aromatic note that complements the sweetness of honey and the saltiness of the sea salt.
- → How should I store the toasted cashews?
Keep them in an airtight container once cooled completely to maintain freshness and crunch.
- → Is there a way to make this snack vegan friendly?
Use a dairy-free butter substitute when melting with honey to keep the coating vegan.