Last updated on November 14th, 2022.
Honey Roasted Cashews are the ultimate snack. A bit salty, slightly sweeter, and wholesome of deliciousness. One serving size of these honey cashews is equivalent to the recommended daily value of happiness.
But the best part is that this great and delicious snack is easy, fast, and the next huge hit at your next family or friends gathering, or Poker night with the girls!
Why Should You Make It
I’m glad you asked, and if I am honest, then candied nuts like this Candy cashew recipe or this Candied pecans, also this Chocolate Covered Pecans, Chocolate Covered Cashews Recipe, and of course this Honey Roasted Cashews recipe is a must-have treat in my kitchen. Here are a few reasons why?
- Easy and fast. It can be made in the oven and also on the stovetop. Simple ingredients and equipment needed
- Last for long. The best way to store this recipe is in the freezer for up to 6 weeks. It is also the best way to eat it, straight out of the freezer.
- Make it in bulk. Because they last long, you can go ahead and make them in bulk.
- A great gift. This candied cashews recipe is the ultimate homemade gift. Add it to a care package to say “sorry for your lost”, “congratulations” or “thank you”.
- Versatile. There are many ways to make this recipe your own and below are some variations options you can play around with. Also you can make it a double batch.
- Health benefits. I am no doctor (and this is not a health recommendation) but honey and cashews are well known for their health benefits and dietary fiber as well as the perfect combination of flavors.
Only five ingredients are needed to make this recipe, and chances are you already have them in your pantry.
- Salted and roasted whole cashews. You can also use unroasted; please see my substitution notes below. I have a complete guide on How To Roast Cashews.
- Honey. Any brand or kind you like. However, I find that the darker the honey, the more flavorful it. (Check out my Honey cake and Honey Chocolate Cupcakes for more recipe ideas)
- Butter. A small amount of butter is added to the honey to enhance the flavors.
- Vanilla extract. Best way to bring all the flavors together.
- Granulated sugar. Is added at the end to provide a crunchy texture and prevent the cashews from sticking together.
If you are out of ingredients or have a preference, here are some substitutions options:
- Raw cashews. If you are using raw cashews, increase the oven temperature to 350F.
- Nuts. While cashews are delicious, they are on the expensive side. So use any other nuts you would like: pecans, walnuts, almonds, hazelnuts, or your favorite nut.
- Butter. You can skip it or use vegan butter or coconut oil.
- Sugar. Sprinkling the cashews with sugar is an option, but it helps prevent the nuts from sticking. You can play around with the sugar and use cinnamon sugar to make a honey-roasted cashew recipe with cinnamon.
- Maple. You can add 1 tbsp of maple syrup to the honey mixture.
- Unsalted cashews. Add 1/2 tsp salt with the vanilla extract.
How to make this recipe
There are two ways to make this honey roasted cashews recipe: on the stovetop and in the oven. Choose the one you like and note that the oven adds another layer of complex and rich flavors as well as contributes to the crunchy texture.
- Place the honey and butter in a small saucepan and cook over medium heat. Make sure to stay put, or else the honey will boil over. Once the mixture reaches boiling point reduce the heat to medium-low and continue cooking while stirring. The honey will turn a bit darker and thicker, about 4-5 minutes. Remove from heat.
- Place cashews in a bowl then drizzle the honey over.
- Use a rubber spatula to distribute the honey.
- Spread the cashews over a baking sheet layered with parchment paper in a single layer and bake.
- Remove from the pan from the oven every 5 minutes and stir the cashews. (the honey will melt and drizzle down on the pan)
- Remove from the oven allow to cool for about 7-10 minutes then sprinkle over the sugar. Use a spatula or your hands to distribute and separate the cashews.
A stovetop option:
For the stovetop option, please make sure you use roasted cashews.
- Bring the honey and butter to a boil.
- Reduce the heat to medium-low then add the cashews. Keep stirring and cooking until the honey has thickened, about 3-5 minutes.
- Spread the cashews over a pan layered with parchment paper in a single layer, let cool for 10 minutes.
- Sprinkle the sugar over. Use a rubber spatula or your hands. Allow to cool completely before storing.
Do you find this recipe a bit more predictable and want to spice things up? No problem at all. Here are some variations ideas:
- Spice it up. Add some spices to the honey mixture like cayenne pepper, cinnamon, nutmeg, clove, curry, cardamom, cumin. Note that if you don’t mind the spice’s texture you can mix them with the sugar. Add up to ½ tsp of hot spicy spices and up to 1 tsp to the others.
- Add herbs. Chopped fresh herbs are a great way to really upgrade this honey-roasted cashew recipe. Add 2 tsp of chopped Tyme, rosemary, or oregano to the cashews when pouring over the honey mixture.
- Make it vegan. To make this recipe a vegan honey roasted cashews, replace the butter with vegan butter or coconut butter.
- Sea salt flakes. Now remember that we are already using lightly salted cashews but if you are a fan of sweet and salty, mix 1 tsp of sea salt with the sugar. I guess a little salt can’t hurt.
How To Make Ahead, Store, Freeze (and Thaw)
Like I mentioned before, this recipe’s is great for making ahead of time and storing in the freezer, see below for full details
- Make ahead. You can make this recipe up to 6 weeks in advance then store it in the freezer. A freezable bag, an airtight container, or even mason jars are all great freezable options. When ready to use simply take it out of the freezer.
- In the refrigerator. This recipe will stay fresh for up to 10 days in the refrigerator in a sealed plastic bag or an airtight container.
- At room temperature. 3-5 days in a covered container. Spread in a single layer.
Here are some of the tips and recommendations I gathered for you:
- Buy in bulk. Because cashews are on the expensive side, think about buying them in bulk. Trader Joe’s has great competitive prices, as well as Costco and ethnic markets. Do not go with prestige brands, off brands are a great cheaper option.
- Don’t be shy. Use your fingers to separate the cashews after sprinkling them with the sugar. The rubber spatula is not going to do as well as a job. If worried about health hazards, use disposable gloves.
- Gift it. Check out your local Goodwill or antique market for cool-looking vintage containers. It is a great as well as unique way to pack and gift these honey candied cashews.
if making on the stovetop then use roasted. If baking bake at 325F roasted or 350F raw.
f the jar is tightly sealed at room temperature up to 3 days, in the refrigerator up to 10 days, and in the freezer up to 6 weeks.
Make sure to spread them into a single layer, sprinkle with sugar.
Yes. Note that they will stick to each other and need to be refrigerated within a day.
I do not recommend it. The honey boils over once reaches a certain temperature and it is hard to keep track when using the microwave.
Yes, you can reduce it up to 1/2 cup of honey.
DID YOU TRY THIS RECIPE?
If you tried this recipe or any other recipe by One sarcastic Baker baking blog, please take a movement to rate and comment at the end of each recipe. Your questions, ideas, and thoughts are priceless, and here at OSB we value them more than butter!
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Honey roasted cashews
Sweet and salty homemade honey roasted cashews recipe
- 4 Cups Roasted cashews lightly salted (640 g / 22 oz)
- 3/4 Cup Honey (180 ml / 6 oz)
- 4 tbsp Unsalted butter, cut into 1/2" cubes (60 g / 2 oz)
- 1 tsp vanilla extract
- 4 tbsp Granulated sugar (50 g / 2 oz)
Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
Place the cashews in a large bowl and set it aside.
In a medium sauce pan, pour the honey and vanilla extract. Add the butter and place over medium heat. Allow the butter to melt and the honey to bubble and thicken while constantly stirring for about 2-3 minutes.
Pour the honey mixture over the cashews mixture and mix with a wooden spoon.
Spread the cashews in a single layer over the prepared baking pan and bake for 15 minutes.
Toss the cashews using a wooden spoon at the 5 minutes mark and 10 minutes mark then once they are removed from the oven.
Allow to cool for 7-10 minutes then sprinkle over the granulated sugar and mix to incorporate. If needed use your hand to separate the nuts.
- The cashews might stick together during the cooling process, so feel free to use your hand to separate them.
- It is important for the honey to thicken so don’t rush the cooking process.
- I recommend that you buy the nuts in bulk for a more economical option.
- If you are using unsalted cashews, add 1/2 tsp of salt with the vanilla extract.