Honey Roasted Cashews
These Honey Roasted Cashews are quick, easy, and irresistibly crunchy! Perfect for snacking or gifting!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup Honey high-quality
- 2 teaspoons Extra Virgin Olive Oil adds richness
- 1 teaspoon Kosher Salt plus an additional pinch
- 2 teaspoons Smoked Paprika provides a smoky note
- 1 teaspoon Cayenne Pepper (optional)
- 2 cups Raw Whole Cashews (about 10 ½ ounces)
- 2 teaspoons Fresh Rosemary finely chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the honey, extra virgin olive oil, kosher salt, smoked paprika, and cayenne pepper (if using). Stir until well mixed.
- Add the raw cashews to the bowl and toss them in the honey mixture until they are completely coated.
- Line a baking sheet with parchment paper. Spread the coated cashews in a single layer on the baking sheet.
- Place the baking sheet in the preheated oven and roast for about 15-20 minutes, stirring halfway through.
- Once golden brown, remove from the oven and sprinkle with finely chopped fresh rosemary. Toss to combine.
- Allow the cashews to cool completely before transferring to an airtight container.
Notes
- Store in an airtight container at room temperature for up to two weeks.
- For a nut-free version, substitute with sunflower seeds or pumpkin seeds.
- Feel free to experiment with different spices for unique flavors!