Honey-roasted Cashews Recipe

Preheat and prepare pan

Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.

Bloom sugar with water

In a medium nonstick skillet or medium saucepan over medium heat, combine 2 tablespoons water and 2 tablespoons granulated sugar. Stir gently until sugar dissolves and mixture begins to simmer, about 2 minutes.

Add honey and butter

Lower heat to medium-low. Add 3 tablespoons honey and 1 tablespoon butter to the sugar syrup. Stir continuously until butter melts and the mixture is smooth and slightly thickened, about 1–2 minutes. Remove from heat briefly if it looks like it will burn.

Coat cashews

Immediately add 3 cups raw cashews to the skillet and stir with a heatproof spatula or wooden spoon to coat every nut evenly with the honey-sugar mixture.

Add brown sugar and spices

Sprinkle 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon, 0.25 teaspoon smoked paprika (if using), and 1 teaspoon vanilla extract over the coated cashews. Return the pan to low heat and stir constantly for 1 minute so the sugars meld and begin to caramelize slightly onto the nuts.

Transfer to baking sheet

Using a spatula, spread the coated cashews in a single layer on the prepared baking sheet, separating any large clumps so they roast individually.

Roast until golden

Bake in the preheated oven for 12–15 minutes, stirring or tossing the nuts halfway through (at about 7 minutes) to ensure even browning. Watch closely the last 3 minutes so the honey coating doesn’t scorch. Nuts should be fragrant and lightly golden.

Final toss with oil

Remove the baking sheet from the oven and immediately, while nuts are hot, drizzle 1 teaspoon neutral oil over them and quickly toss to help the glaze set with a glossy finish.

Season with salt

Sprinkle 3 teaspoons sea salt into a small bowl or onto a plate. While the nuts are still warm but not scalding, use a spoon to scatter the nuts across the bowl/plate of salt or sprinkle the salt evenly over the nuts on the sheet. Toss gently so each nut gets a little salt. Taste and add flaky salt (about 1/2 teaspoon) to finish if desired.

Cool completely

Allow the nuts to cool on the baking sheet to room temperature, about 20–30 minutes. As they cool the coating will harden into a crisp shell. If any nuts are stuck together, separate them with a fork once cooled.

Optional extra honey

If you prefer a stickier, sweeter finish, drizzle 1 tablespoon extra honey over the cooled nuts and toss quickly, then let set for another 5–10 minutes.

Store

Once completely cooled, transfer the honey-roasted cashews to an airtight container. They keep at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. For longer storage, freeze up to 3 months.