Nuts are a popular snack food. And why not, consumed in moderation they are a healthy addition to your diet and they taste so good. If you enjoy using honey to make good food even better, you will love this recipe for how to make honey roasted cashews toasted to perfection. A small handful is a quick snack. And, honey roasted cashews are great as a topping on your favorite yogurt. This simple treat can be made ahead and added to a lunchbox in a snap.
Are Honey Cashews Good for You?
First, let’s get this over with – cashews do contain fat. But-these are mostly unsaturated fats. Remember, everything in moderation – these types of fats can actually be good for you.
Cashews are low in sugar and high in fiber. Like many other nuts and seeds, they are antioxidant powerhouses.
They provide copper, magnesium and other nutrients that are important for a good immune system and brain health. Per serving, cashews provide almost the same amount of protein as some cooked meats.
- sea salt
Cashews: Any type of cashew works fine with the recipe. I like to use halves instead of pieces as it makes this finger food snack easier to eat.
Butter: I prefer real butter but if you want to use margarine – I won’t tell. You can choose salted or unsalted butter.
Its a good idea to slice the butter into smaller chunks prior to melting. This makes it easier to melt without burning.
Honey: Regular wildflower honey is the most common type of honey used in recipes. Any type of honey works well for glazing roasted cashews.
Unless perhaps, you want to try using Jalapeno Hot Honey – that might be interesting.
While some varieties have special flavors, there is no reason to pay a lot for special honey to use in this recipe. The sweet honey taste is just a tease – the flavor of the nut will take over.
Sea Salt: In any recipe that asks for a sprinkle of sea salt, it seems that coarse ground gives the best results and is easier to spread without putting too much in one place. You only need a little salt for the flavor to really pop.
Why Cashews Cost More
Thankfully, these nutritious nuts are easy to find but expect to pay a bit more than you will for a jar of peanuts. Cashews are more expensive per pound.
These nuts are produced on a tropical Cashew Tree that is native to Brazil. The harvesting process requires extensive hands-on peeling and shelling. This extra effort adds to the final price that you pay in the store.
As tasty as they are, remember cashews are classified as tree nuts and those with nut allergies must avoid them.
Also, raw cashews are unsafe to eat because they may contain a substance called urushiol. Always properly cook them before consuming.
A few cashews a day provides energy and helps you feel full longer. They are rich in fiber too. The perfect combination of sweet and salt, this honey roasted cashews recipe is a great addition to your snack line-up.
How to Roast Cashews with Honey
1. Melt the butter and honey either on the stove or in the microwave. Do this gently, don’t burn either one. If using the microwave, small bursts with plenty of stirring. Both honey and butter will scorch so go slowly.
2. Use a large bowl for mixing everything together, add nuts and honey butter mixture. Toss the nuts until all are coated.
3. While the oven is preheating, spread the coated cashews on a baking pan. Try to get a single layer with the nuts spread out across the pan. Don’t worry about each one – let’s not get crazy. But ,do avoid piling them together in clumps.
Though it is a bit of work, I like to use parchment paper to line the pan because I hate cleaning them. During baking, you will need to stir the honey cashews several times. Keep this in mind and do not fill the pan too full.
4. Just prior to placing in the oven, a light sprinkle of sea salt is nice but optional. I am using coarse grind and only using a small amount. This does raise the sodium level so discard if you are concerned about salt levels.
Bake at 325°F for about 12- 14 minutes.
After baking let the nuts cool and then break apart into individual pieces. They can be stored in an airtight container at room temperature for up to two weeks.
I try to avoid putting honey roasted cashews in the refrigerator as this can make them soft and soggy-sometimes they lose their crunch.
However, they do freeze well and will keep for several weeks – if you want to make a large batch ahead of time.
Tips & Variation Ideas
You may try some variations such as using brown sugar or cinnamon for the sprinkle instead of salt. To enhance the honey flavor, consider adding 1/2 teaspoon of vanilla extract flavoring to the recipe.
For those of you who love a little heat – a few flakes of cayenne pepper might be a good idea. Smoked paprika is another flavor that some enjoy on roasted cashews.
These are very similar to our Honey Roasted Almonds and the two mixed together are a special treat. They make a really special holiday gift. Package them in a cute jar or tin with ribbon and labels.
These are just a couple of ways to enjoy using honey in preparing food. Everyone needs a jar of honey in their pantry. Let’s say you forgot to pick up a bottle of teriyaki sauce, no problem make your own.
For those who enjoy preserving food, consider using honey to make your own blueberry syrup for pancake or waffle topping.
And, if you have some extra apples on hand and need to do something with them – cinnamon dried apple rings are awesome.
Easy Honey Roasted Cashews
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- Melt butter in microwave in microwave safe dish and stir in measured honey. You can melt in small bursts to avoid burning your butter.
- Pour cashews into a large mixing bowl. You are going to stir them around so have enough room.
- Pour butter honey mixture over cashews and gently toss to coat all pieces.
- Spread honey coated nuts on a flat baking sheet lined with parchment paper. (If you do not have parchment paper – you can instead butter the pan surface well.)
- If desired, sprinkle a bit of sea salt on the honey coated cashews. This can be repeated when they are removed from the oven if you want a saltier taste.
- Place cashews in an oven preheated to 325° F and cook for about 12-14 minutes – stirring every 4 minutes to promote even cooking. Don’t let them burn – oven cook times can vary. Remove from over and let cool for 4-5 minutes. Take a spatula or wooden spoon and stir the cooling nuts. Don’t eat them yet !! You will burn your tongue! This stir during the cooling process helps prevent some sticking together.
- When completely cool, your honey roasted cashews are ready to enjoy. Store them in an air-tight container on the counter for 4-5 days. If they last that long.