There is something magical about the sweet smell of Honey Roasted Cashews filling the kitchen. These homemade cinnamon sugar cashews are crunchy, perfectly seasoned and dangerously addictive. They are made with just a handful of pantry staple ingredients, and they are the perfect salty-sweet snack for the holidays, movie nights or any occasion!
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If you love finger food and snacking as much as we do, don't miss this milk chocolate bark with almonds, this addictively delicious Christmas puppy chow, and this super quick savory chex mix recipe.
Why You'll Love This Recipe
- Honey roasted cashews are quick and easy to make, only requiring a handful of pantry staple ingredients.
- They are perfect for filling homemade adult lunchables, or the blank spaces in Christmas cookie boxes, and serving on cheese boards with baked camembert!
- This recipe makes a big batch, and it is cheaper and fresher than store-bought candied cashews.
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Ingredients You'll Need
- Raw Cashews - Other nuts like walnuts, almonds, or pecans can be used or used in combination with the cashews to make a honey roasted nut blend.
- Honey - Honey is what creates the crispy sugar coating on the outside of the cashews.
- Butter - Adds a buttery richness to the candied cashews.
- Brown Sugar Coating - The brown sugar coating is similar to the filling of a cinnamon bun. It adds a lovely texture and sweetness to the nuts, preventing them from sticking together.
For exact quantities and the full list of ingredients, check the recipe card below.
Optional Recipe Variations
- Spicy Honey Roasted Cashews - Add chili pepper flakes, cayenne pepper, or chilli powder to the cinnamon sugar mixture before tossing it with roasted cashews. Only add a little, though, a little spice goes a long way!
- Add honey roasted cashews to caramel popcorn, puppy chow, muddy buddies or butter crunch toffee!
- Mix and Match Nuts - Use a variety of nuts like walnuts, almonds or pecans to create a honey roasted nut blend.
- Pumpkin Spice Cashews - Add 1 teaspoon of pumpkin spice mix and omit the cinnamon in the brown sugar mixture.
- Add these honey roasted cashews to salads like my broccoli crunch salad or strawberry goat cheese salad!
- Chop them up and use them as a topping/coating for these mini cheese balls or chocolate truffles!
Check out this easy roasted almonds recipe on my website, too!
How To Make Honey Roasted Cashews
Step 1
In a medium sized saucepan, add the honey and butter. Over medium-low heat, heat until the butter is completely melted. Once the butter is melted and the mixture begins to bubble, cook for 1 minute, then remove from the heat.
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Step 2
In a large bowl, add the cashews. Pour the honey butter over the cashews and mix well. Spread the cashews onto a large baking sheet lined with parchment paper in a single layer.
Step 3
Bake the nuts at 300°F for 25 minutes, stirring every ten minutes. Let the honey roasted cashews cool on the baking sheet for 10 minutes before adding the cinnamon sugar.
Step 4
While the cashews cool, mix the brown sugar, white sugar, cinnamon and kosher salt in a small bowl.
Step 5
After the cashews have cooled for 10 minutes, transfer them to a large mixing bowl. Add the cinnamon sugar and toss the nuts with the sugar mixture. This will take several minutes to get the nuts fully coated with the sugar mixture.
Tips For Success
- Bake cashews at a low temperature to ensure they roast nicely and don't burn.
- To ensure the honey coats the cashews completely, stir the cashews every ten minutes during baking.
- Prevent the cashews from sticking together by letting them cool slightly and tossing them in a brown sugar cinnamon mixture. This creates a wonderful sugary texture on the outside of the nuts.
- Do not touch the cashew nuts when they are hot. The honey will become sticky and can cause burns. Handle with care.
How To Store Roasted Cashews
Let the honey roasted cashews cool completely before packing them in an airtight container or ziplock bag for storage. If the cashews are still warm, they will become sticky and soggy in the storage container.
Store cashews at room temperature for up to 2 weeks.
Frequently Asked Questions
Yes, this recipe was developed using raw cashews, and I recommend using raw cashews.
Unsalted, raw cashews should be used in this recipe. Salt is added to the brown sugar coating, and you can use salted butter to make sure these nuts have a salty coating.
Yes! But do not overcrowd the baking sheet. I recommend using two baking sheets if you want to double the recipe.
Yes! The flavor of the nuts will be slightly deeper and richer using maple syrup.
More Easy Snack Recipes
Looking for more easy snack recipes like this? Try these:
These Roasted Cashews with Honey are a part of our 12 Days of Christmas Series - Season 3. Don't miss Day 10: Hot Chocolate Cookies! 🍫
If you made these Honey Roasted Cashews or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Honey Roasted Cashews
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Print Recipe Pin RecipeIngredients
- 4 cups Raw Whole Cashew Nuts
- ½ cup Honey
- 3 Tablespoons Butter
- ¼ cup Granulated Sugar
- 2 Tablespoons Brown Sugar
- 1 teaspoon Kosher Salt
- ½ teaspoon Cinnamon Sugar
Instructions
- Preheat the oven to 300°F and line a large baking sheet with parchment paper.
- Combine the honey and the butter in a small saucepan. Over medium-low heat, heat the honey butter mixture until all of the butter has completely melted, stirring regularly. Continue to cook the mixture until it begins to bubble. Once bubbling, cook for 1 minute, then remove from the heat immediately.
- Add the cashews to a large mixing bowl and pour the prepared honey butter mixture over them, stirring to coat the nuts completely. Pour the cashew nuts onto the parchment-lined baking sheet and spread them out in a single layer. Bake for 25 minutes, stirring every 10 minutes during the baking time. Let the cashews cool for 10 minutes on the baking sheet before adding the cinnamon sugar.
- While the cashews are cooling, make the cinnamon sugar. In a small bowl, add the granulated sugar, brown sugar, kosher salt and cinnamon, stirring to combine.
- After the nuts have cooled for 10 minutes, transfer them to a large mixing bowl. Sprinkle all of the cinnamon sugar mixture on top and toss them with a wooden spoon to coat the cashews entirely with the sugar. This will take several minutes of tossing to get the nuts completely coated.
- Let the cashews cool completely before serving or storing.
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Notes
- It is very important to let the cashews cool for only 10 minutes after baking. If they cool any longer, they will become hard, and the sugar will not stick to them, and if the sugar is added when they are too hot, the sugar will melt.
- The cashews are baked at a low temperature to prevent the nuts and honey from burning.
- Store honey roasted cashews in an airtight container for up to 2 weeks at room temperature.
- See our variations section for ideas on how to season these nuts differently to suit your taste.
- Other nuts like walnuts, pecans, or almonds can be combined with the cashews to make a roasted nut mix.
- Do not touch the cashew nuts when they are hot. The honey will become sticky and can cause burns. Handle with care.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
These nuts took me a while to get just right, but now the recipe is perfect, they are absolutely delicious, and so much better than any store-bought cashews. I hope you love the recipe!
Ed says
You can’t find a better quick snack, this recipe is top!