Real Recipes From Real Home Cooks ®

essential goodness: honey roasted cashews

Recipe by
Andy Anderson !
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.

yield serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For essential goodness: honey roasted cashews

  • 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 essential goodness: honey roasted cashews

  • 1
  • 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
  • 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
  • 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.