American
Honey Roasted Cashews
Raw cashews get tossed with honey, oil, and a light spice mix, then roasted until glossy and crisp. They work as a small sweet-savory snack you can portion into jars.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
Photo: Razor512 (CC BY). Source
Why you’ll love it
- Cashews brown evenly in a single layer on a sheet pan.
- Honey and oil create a thin sticky coating without burning if watched.
- A small amount of spice keeps the flavor from tasting flat.
- The batch cools quickly and stores well for grab-and-go portions.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 325°F and line a rimmed baking sheet with parchment.
- 2
Stir honey, olive oil, salt, cinnamon, and cayenne in a bowl until smooth.
- 3
Add cashews and toss until every nut is lightly coated.
- 4
Spread cashews in a single layer on the sheet.
- 5
Bake 12 to 15 minutes, stirring once, until deep golden at the edges.
- 6
Cool fully on the sheet so the coating sets before serving.
Pro tips
- Pull the pan as soon as the nuts smell toasted to avoid bitterness.
- Stir once midway so the honey does not pool on one side.
- Cool completely before sealing or the nuts will soften.
Easy substitutions
- cashews
- raw almonds or pecan halves
- honey
- maple syrup
- cayenne pepper
- smoked paprika
Storage and reheating
Storage
Keep in an airtight jar at room temperature up to 1 week.
Reheating
Not needed; if soft, re-crisp 5 minutes at 300°F then cool.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 210
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 16 g
- Fiber
- 1 g
Moderate · Oven · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
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