Sweet salty honey toasted cashews (Printable)

Honey-coated toasted cashews with sea salt and cinnamon deliver a crunchy sweet and salty bite.

# What You Need:

→ Nuts

01 - 2 cups raw cashews

→ Coating

02 - 3 tablespoons honey
03 - 1 tablespoon unsalted butter
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon ground cinnamon (optional)
06 - 1/4 teaspoon vanilla extract (optional)

→ Topping

07 - 1/2 teaspoon flaky sea salt

# Steps:

01 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - Melt the unsalted butter in a small saucepan over low heat, then stir in honey, ground cinnamon, and vanilla extract if using, heat until combined.
03 - Place the cashews in a mixing bowl and pour the honey mixture over them. Toss thoroughly to ensure even coating.
04 - Spread the coated cashews in a single layer on the prepared baking sheet.
05 - Bake for 13 to 15 minutes, stirring once halfway through, until the cashews are golden and aromatic. Monitor closely to avoid burning.
06 - Remove from oven and immediately sprinkle flaky sea salt over the hot cashews, gently stirring to coat evenly.
07 - Allow cashews to cool fully on the baking sheet; they will crisp as they cool.
08 - Break apart any clusters formed during cooling and transfer to an airtight container for storage.

# Expert Tips:

01 -
  • Ready in under half an hour with ingredients you probably already have.
  • The sweet honey and flaky salt create that cant-stop-eating balance.
  • They taste gourmet but require zero fancy skills or equipment.
  • Perfect for snacking, gifting, or tossing on salads for a crunchy surprise.
02 -
  • Watch the oven closely in the last few minutes, honey can go from golden to burnt in seconds.
  • Let them cool completely on the pan before touching, thats when the magic crisp happens.
  • Dont skip the flaky salt at the end, it is what makes the sweet-salty contrast sing.
03 -
  • Use parchment paper, not foil, the honey can stick and burn on metal.
  • Stir them only once during baking so they stay in big clusters instead of breaking into crumbs.
  • If you want them extra crispy, let them sit out uncovered for an hour after cooling before storing.
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