Essential Goodness: Honey Roasted Cashews

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

I use this recipe in many of my Asian dishes that call for cashews. But, they would also be great in a bowl for your holiday guests to nosh on. I make them with whole cashews or with bits and pieces; either way they’re an excellent treat. They are easy to fix, with a minimum of ingredients, and they taste so yummy. FYI: They make excellent gifts to give to your friends and loved ones during the holiday season. So, you ready… Let’s get into the kitchen.

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serves Bunches
prep time 10 Min
cook time 20 Min
method Bake

Ingredients

  • PLAN/PURCHASE
  •   1/4 c
    fresh clover honey
  •   1 Tbsp
    sweet butter, unsalted
  •   1/4 tsp
    ground cinnamon
  •   2 c
    cashews, whole or bits
  •   2 Tbsp
    coconut sugar
  •   1 pinch
    ground cinnamon

How To Make

  • 1
    PREP/PREPARE
  • 2
    Chef's Note: Baking anything coated with sugar and/or honey can be a dicey experience. One minute they are okay, and the next minute, they taste burned... and it can be the difference of a single quick minute. So, keep a watchful eye on them as they bake, and when they begin to brown, remove them from the oven regardless of the time.
  • 3
    Gather your ingredients.
  • 4
    Line a baking sheet with parchment paper.
  • 5
    Place a rack in the lower position, and preheat the oven to 335f (170c).
  • 6
    Add the honey, butter and cinnamon to a small saucepan, over medium heat.
  • 7
    Bring the mixture up to a slow simmer, and continue to simmer for 2 minutes.
  • 8
    Remove from the heat, add the cashews, and coat thoroughly.
  • 9
    Add the cashews to the baking sheet, and spread out evenly.
  • 10
    Place in the preheated oven, until they glaze and begin to brown, about 15 – 18 minutes.
  • 11
    Chef’s Note: About halfway through the baking, open the oven and give them a toss.
  • 12
    Allow them to cool for about 15 minutes.
  • 13
    Add the coconut sugar, and a pinch of cinnamon, to a bowl, then dump in the cashews, and toss to coat.
  • 14
    PLATE/PRESENT
  • 15
    Chef's Note: Allow the cashews to cool completely before storing in a tightly capped jar.
  • 16
    Serve with your favorite Asian dishes, or serve them with your favorite wine. Enjoy.
  • 17
    Keep the faith, and keep cooking.
  • 18
    ADDITIONAL IDEA
  • 19
    If you are feeling a bit adventurous, you might try adding just a pinch of cayenne to the coconut sugar, and cinnamon before tossing… That’s only if you’re feeling a bit adventurous.