Honey Roasted Cashews
Learn how to make organic Honey Roasted Cashews with just 5 simple ingredients! This wholesome recipe excludes oils, cornstarch, and soy for a delicious and easy snack you can make at home!
If you’re looking for more snack recipes, be sure to check out some of my other favorites like Homemade Candied Pecans Without Eggs, Honey Sesame Dark Chocolate Bark, Pink Himalayan Sea Salt Popcorn, Roasted Red Pepper Hummus With Purple Garlic, or Hot Honey Roasted Walnuts.
A Quick Look At The Recipe
- Recipe Name: Honey Roasted Cashews
- Ready In: 45 minutes
- Makes: 1 pound
- Main Ingredients: cashews, salted butter, honey, cane sugar
- Flavor Profile: sweet, salty and crunchy
- Dietary Info: no seed oils, eggless, gluten free
- Difficulty: Easy!
- Why You’ll Love It: organic honey roasted cashews, no seed oils, no crap
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Why You'll Love This Recipe
- 5 Ingredients: This recipe for organic Honey Roasted Cashews only has 5 ingredients. Organic cashews, honey, cane sugar, butter, and sea salt is all you need to make this delicious recipe at home! This makes them much healthier than store bought varieties that can contain seed oils, soy, cornstarch or and more.
- Sweet & Salty: These organic Honey Roasted Cashews are sweet and salty! That’s the best combination for literally anything as far as I’m concerned. It makes these an addicting snack!
- Easy Peasy: This recipe for organic Honey Roasted Cashews is easy peasy! It takes just a few minutes to mix together the honey, sugar, and butter. Pour it over the cashews, stir, bake, and then finish with a nice dusting of sugar and sea salt! Make sure to check out my video below and see for yourself!
I love making these homemade Honey Roasted Cashews instead of buying them. Many honey roasted nuts can have ingredients like seed oils, corn syrup, or gums, you don't need those potentially harmful ingredients to make this delicious snack!
These Honey Roasted Cashews make an amazing homemade gift! Try some of my other favorite easy recipes for homemade gifting like Organic Caramel Corn Without Corn Syrup, Homemade Cinnamon Roasted Almonds (No Sugar), or Chocolate Covered Raisin Clusters. Use a tin tie bag to make any of these recipes for a thoughtful and tasty gift!
Ingredients
- Cashews: I use organic raw cashews for this recipe. You should use raw because we are adding salt and roasting them, so using already roasted and salted cashews can be too much.
- Butter: I use organic salted butter. If you want to use unsalted, you can also. You can adjust salt at the end if needed.
- Salt: Make sure to use a fine sea salt so it mixes in well.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Use organic raw cashews for this recipe. You don’t want to use roasted and salted cashews because you are going to roast and salt them! They could end up burnt and too salty if you use already roasted and salted cashews.
- Parchment paper helps incredibly with this recipe as these become very sticky and will harden onto the baking sheet once cooled. So, I highly recommend using parchment paper.
- Make these into hot honey roasted cashews by using my Homemade Organic Hot Honey in place of regular honey.
- These are a great snack to make a few days ahead of a party! They will last for up to 1 month (if you don’t eat them all!). So that makes them a great recipe to make ahead of time.
- Be sure to store in an airtight container. I like to use a glass jar for this and I keep that in my pantry.
How to Make Honey Roasted Cashews
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a large bowl, add the cashews and set aside.
- In a medium saucepan, add the butter, honey, and 1/4 cup cane sugar and melt over medium heat. When the sugar is completely dissolved, remove from the heat.
- Pour the sugar mixture over the cashews and stir to coat completely.
- Transfer the cashew mixture to the prepared baking sheet and spread out evenly.
- Bake for 35 minutes, stirring halfway through.
- To make the topping: In a small dish, add together the 1/4 cup plus 2 tablespoons cane sugar and 1 teaspoon sea salt and mix together. Sprinkle over the top of the warm cashews and stir to coat completely. Let cool completely on the baking sheet.
Honey Roasted Cashews FAQ's
Yes, of course, if you want to make peanuts, pecans, walnuts or even a mix of nuts you can do that!
You can use hot honey in place of regular honey for a sweet with heat option!
They weren't baked long enough or the oven was too low. Always use an oven thermometer to ensure your oven is heating properly. All ovens are a bit different, so if your nuts don't look golden brown and roasted, you can bake a few more minutes until they do. Let them cool completely before breaking up to ensure they dry completely and become crispy. Do not store until they are completely cooled.
These are best stored in an airtight container in the pantry.
More Homemade Snack Recipes
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Honey Roasted Cashews
Equipment
- Digital Food Scale
- Mixing Bowl
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Cashews
- 566 grams raw cashews
- 28 grams salted butter
- 85 grams raw honey
- 57 grams cane sugar
Topping
- 85 grams cane sugar
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a large bowl, add the cashews and set aside.
- In a medium saucepan, add the butter, honey, and 1/4 cup cane sugar and melt over medium heat. When the sugar is completely dissolved, remove from the heat. Pour the sugar mixture over the cashews and stir to coat completely.
- Transfer the cashew mixture to the prepared baking sheet and spread out evenly. Bake for 35 minutes, stirring halfway through.
- To make the topping: In a small dish, add together the ¼ cup plus 2 tablespoons cane sugar and 1 teaspoon sea salt and mix together. Sprinkle over the top of the warm cashews and stir to coat completely. Let cool completely on the baking sheet.
- Store in an airtight container for 1 month.
Video
Notes
- Use organic raw cashews for this recipe. You don’t want to use roasted and salted cashews because you are going to roast and salt them! They could end up burnt and too salty if you use already roasted and salted cashews.
- Parchment paper helps incredibly with this recipe as these become very sticky and will harden onto the baking sheet once cooled. So, I highly recommend using parchment paper.
- These are a great snack to make a few days ahead of a party! They will last for up to 1 month (if you don’t eat them all!). So that makes them a great recipe to make ahead of time.
- Be sure to store in an airtight container. I like to use a glass jar for this and I keep that in my pantry.
Nutrition
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These are so good, I have these in my pantry at all times!