Snacks are critical year-round in our home. They sustain me while I wait for dinner, satisfy mid-afternoon cravings, and are always the hit of a party. Especially if I’m serving these sweet and smoky Honey Roasted Cashews.
Buttery cashews with sweet, sticky honey coating make a hopelessly addicting combination. This is the kind of snack you can’t stop reaching for “just one more” of again and again.
Add a finishing sprinkle of fresh rosemary, and these cashews are instantly elevated to snack royalty.
These honey roasted cashews are exceptionally easy to make, taste gourmet, and can last in your pantry for several weeks. Not that we’ve ever been able to keep them around that long.
With only a handful of simple ingredients and 20 minutes, you can have these scrumptious cashews ready to serve at a moment’s notice.
Need a last-minute, thoughtful gift idea? Honey roasted cashews also make a beautiful and delicious gift for anyone on your list.
5 Star Review
“I had some leftover nuts saved in the freezer from holiday baking…got those babies out and whipped this recipe right up! Total crowd pleaser! So easy and so tasty.”— Leah —
How to Make Honey Roasted Cashews
Not only are these honey roasted cashews a tasty addition to your party spread, but they’re also a reasonably nutritious snack. With protein, fiber, and heart-healthy fats, honey roasted cashews are healthy (especially when compared with other common party snacks!).
The trick is moderation…which I am not going to lie, is hard to follow here. You’ve been warned!
In fact, this recipe is so quick and scrumptious, you’ll never want to reach for the store-bought kind (sorry, Planters) again.
- Cashews. While mild raw, once they are roasted cashews possess an appealing nutty flavor, buttery texture, and addictive crunch that make them the ideal candidate for a crowd-pleasing party snack. They pair perfectly with honey and a the smoky-spicy spice mixture we’re adding here.
- Honey. Once coated in honey, the cashews glisten with sweet, golden goodness. The honey caramelizes in the oven, giving the nuts an almost candy-like crunch.
- Spices. Kosher salt, cayenne pepper, and smoked paprika are the perfect combination. The smokiness is subtle and the cayenne throws a surprise little kick at the end. The result is a salty-sweet-spicy-smoky blend that, when tossed and roasted with buttery cashews, creates an irresistible nutty munchie. If you prefer a non-spicy honey roasted cashews recipe, you can omit the cayenne.
- Fresh Rosemary. I love adding fresh rosemary to these roasted cashews. It gives them a little extra somethin’ somethin’ and makes them look especially elegant.
- Whisk together the honey, oil, and spices.
- Fold in the cashews. Stir in part of the rosemary.
- Arrange the cashews in a single layer on a parchment-lined baking sheet. Bake for 13 to 18 minutes at 350 degrees F. Toss the nuts every 5 minutes.
- Add a pinch of salt and the remaining rosemary, then toss. DIG IN!
You do need to roast cashews for this recipe to taste its best. Raw cashews won’t create the same rich flavor profile, and the honey won’t caramelize properly.
Honey Roasted Cashews Storage Tips
- To Store. Store cashews in an airtight storage container at room temperature for 2 to 3 weeks.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw at room temperature before serving.
Gifting Honey Roasted Cashews
Make honey roasted cashews in bulk for an easy and tasty holiday gift or a homemade hostess gift! Divide the cashews between glass jars (or similar containers). Cover each jar tightly with a lid, and finish each one with a festive ribbon and gift tag
Recommended Tools to Make this Recipe
- Baking Sheet. Make roasted nuts anytime with this baking sheet.
- Mixing Bowls. This set of mixing bowls is both useful and practical.
- Whisk. This small-sized whisk is incredibly easy to use.
Honey Roasted Cashews
- ¼ cup honey
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt plus an additional pinch
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional, for spicy version
- 2 cups raw whole cashews about 10 ½ ounces
- 2 teaspoons finely chopped fresh rosemary leaves
- Place a rack in the center of oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the honey, oil, paprika, salt, and cayenne.
- Add the cashews and with a rubber spatula, fold gently until all of the cashews are evenly coated. Add 1 teaspoon of the rosemary and fold again.
- Spread the nuts into a single layer on the prepared baking sheet. Bake for 13 to 18 minutes, tossing the nuts every 5 minutes to ensure they cooked evenly. DO NOT WALK AWAY as they nuts can easily burn. Check frequently starting at the 10-minute mark. The nuts should look glazed and golden brown and smell deeply toasted.
- Remove from oven and immediately sprinkle with a few extra pinches of kosher salt and the remaining 1 teaspoon rosemary. Toss again to combine.
- Serve the nuts warm, or let cool and serve at room temperature. Break the nuts apart if they stick together. Enjoy!
- TO STORE: Place cashews in an airtight storage container at room temperature for up to 1 week.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw at room temperature.
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