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I love having a batch of these honey roasted cashews on hand for snacking! They're coated in a sweet-and-salty glaze and roasted in the oven until golden. They're easy to make with just a handful of ingredients and are perfect for everyday snacking, holiday gatherings, or giving as homemade gifts.
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Homemade Honey Roasted Cashews
There's something about the combination of sweet honey, crunchy cashews, and just a touch of salt that's hard to resist. I love making these at home because they're so simple to put together, and they taste even better than the ones you buy at the store.
They also make a great addition to a holiday snack tray or a homemade gift basket. Just be sure to make enough to keep a few for yourself!
Ingredients
- Cashews: Use raw, unsalted cashews. They'll roast in the oven with the honey mixture.
- Honey: Use your favorite honey. It adds sweetness and creates the glaze that coats the cashews.
- Butter: I use salted butter for this recipe.
- Smoked paprika: Adds a subtle smoky flavor without overpowering the honey. You can leave it out if you prefer.
- Salt: Use table salt or coarse sea salt to balance the sweetness of the honey.
How to make Honey Roasted Cashews
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Preheat oven to 300°F.
- Line a baking sheet with parchment paper.
- Heat honey and butter together in a microwave-proof bowl. 30 seconds is all you need.
- Add smoked paprika and stir well.
- Pour over cashews. Stir gently until cashews are completely covered with honey mixture.
6. Place cashews on a baking sheet in a single layer.
7. Bake for 15-25 minutes.
8. Remove from oven and sprinkle with salt. Use a spatula to loosen cashews from the sheet and rotate the nuts.
9. Add additional salt.
10. Allow nuts to fully cool before serving.
11. Store in an airtight container at room temperature.
Recipe Tips
- Use raw cashews. They roast along with the honey coating, developing a rich, nutty flavor.
- Spread the cashews in a single layer. This helps them roast evenly and prevents large clumps.
- Watch the baking time. Start checking at 15 minutes. The honey can go from golden to burnt quickly, especially toward the end of baking.
- Don't skip the salt. It balances the sweetness of the honey and brings out the flavor of the cashews.
- Let them cool completely. The coating will firm up as the cashews cool. Separate any cashews that stick together before storing.
Serving suggestions
These honey roasted cashews would be perfect served on an appetizer tray alongside Honey Baked Goat Cheese and Homemade Boursin Cheese.
Add honey roasted cashews to a salad like this Blue Cheese and Pear Salad. Or sprinkle on top of yogurt or Overnight Oats for a bit of extra crunch.
Don't forget to try my Spiced Pecans too!
Frequently asked questions
Honey roasted cashews will last in an airtight container stored at room temperature for up to 3 weeks.
The cashews can also be frozen for up to 3 months. Thaw before serving.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious appetizer recipes!
Honey Roasted Cashews
Equipment
- Cookie Sheet
- Measuring Cups
- Measuring Spoons
Ingredients
- 8 ounces Raw cashews (about 1 ½ cups)
- 2 tablespoons honey
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Preheat oven to 300°F
- Line a baking sheet with parchment paper
- Heat honey and butter together in a microwave proof bowl for about 30 seconds until butter is melted. Stir well.2 tablespoons honey, 1 tablespoon butter
- Add smoked paprika and stir well½ teaspoon smoked paprika
- Pour over cashews. Stir gently until cashews are completely covered with honey mixture8 ounces Raw cashews
- Place cashews on baking sheet in a single layer
- Bake in 300°F oven for 15-25 minutes until the cashews are golden. Begin checking the nuts at 15 minutes.
- Remove from oven and sprinkle with salt. Use a spatula to loosen cashews from sheet and rotate nuts and continue sprinkling with salt.½ teaspoon salt
- Allow nuts to fully cool before serving
- Store in an airtight container at room temperature
Notes
- Use raw cashews. They roast along with the honey coating, developing a rich, nutty flavor.
- Spread the cashews in a single layer. This helps them roast evenly and prevents large clumps.
- Watch the baking time. Start checking at 15 minutes. The honey can go from golden to burnt quickly, especially toward the end of baking.
- Don't skip the salt. It balances the sweetness of the honey and brings out the flavor of the cashews.
- Let them cool completely. The coating will firm up as the cashews cool. Separate any cashews that stick together before storing.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Renee Russell says
I added dried cranberries and vanilla bourbon extract before baking and they were delicious!
Kathy says
That sounds delicious! Thanks for your suggestion!
Michael says
The time for electric ovens is too long, each time I let them cook for that time and heat they come out a bit burnt.
Kathy says
Hi Michael,
Thanks for your feedback. I adjusted the baking time to 15-25 minutes (instead of 18-25). Every oven is different, and many run at a slightly different temperature than the setting you select. Hopefully, adjusting the time a bit, that will help avoid overcooking them.
Kathy
Kimberly says
I'd love to know why this didn't work for me. I put in the right amounts of everything, but even though I kept in the oven for 45 minutes my nuts didn't get crunchy and the honey stayed drippy and sticky. I have a container of gooey chewy nuts.
Kathy says
Hi Kimberly,
I'm sorry this didn't work for you. When honey is heated, it first turns soft and runny but since it's a sugar, it will begin to solidify as it get heated. Once the nuts are cooled, the honey should harden. It's hard for me to say what went wrong for you.
Kathy
Amy in AZ says
Kimberly,
You likely didn't get the honey mixture to the proper temperature to harden. Different levels of hardness (crack) depend on temperature. Candy (coating) making is a fickle science. ; )
June says
Thanks for the recipe—I tripled it! 30 minutes was too long for my oven. Will reduce the time on the next go around. And I wanted a little more sweetness, so I added some brown sugar once they were out of the oven. So good!
Kathy says
Hi June,
Thanks so much! Good to know about the time. Were you baking at 300°F or 350°F?
Thanks,
Kathy 🙂
Ginger says
Easy to put together and tasty!!!
Kathy says
Thanks! Glad you enjoyed 🙂
Kelly | Foodtasia says
Kathy, these cashews are irresistible! I've got a weakness for salty snacks and anything with a sweet and savory combo so they would disappear in no time!
David @ Spiced says
Holy cow - what an awesome recipe, Kathy! I love roasting (and smoking!) nuts, but I've never done the honey + cashew combo. I'm definitely putting this one on the list to make sometime this summer!!