Crunchy and sweet, these easy Honey Roasted Cashews are made from scratch and are the perfect homemade snack or treat. A few weeks ago, I wanted to have a quick, healthy, no-salt snack on hand that my 4- and 6-year- old would go grab when they felt hungry.
I especially like to have these on hand for parties (well, in a normal year). And a huge plus, I can make them quickly while I’m doing other things around the house, and the payout—how much my kids or guests like them—far outweighs the small bit of work to go from plain cashews to fantastic cashews. Enjoy this quick, easy recipe on my blog, Low Salt Kitchen.
Honey Roasted Cashews
- Preheat oven to 350°F. In a small saucepan, add the honey, maple syrup and unsalted butter. Heat on low to medium-low heat, whisking until combined. Once the butter has melted, remove the pan off the heat and whisk in the cinnamon and vanilla.
- Next, place the cashews on a smaller rimmed metal baking sheet. Then pour the honey/maple syrup mixture over top and use a spatula to toss them around until completely coated. When coated spread, in a single layer, on pan and bake for 6 minutes.
- Remove from your oven, toss and spread evenly, baking for 6 more minutes. Repeat this step once more. (for a total of 18 minutes). Next, add the roasted cashews into a clean medium-size bowl. Then add in the 1/4 cup of sugar, toss to coat the honey roasted cashews.
- Once coated in sugar, spread the warm nuts in an even layer on a parchment lined baking sheet to cool. If any stick together, you can break them apart once they’re cool enough to handle. Serve or store in an air-tight container.
For the printable and downloadable recipe, visit LowSaltKitchen.com