Honey Roasted Cashews

Sweet, salty, and buttery with a fragrant hint of rosemary, these honey-roasted cashews make the perfect party snack or edible gift. They’re crisp, caramelized, and ready in just 20 minutes. It’s a simple recipe that feels special enough for the holidays or any get-together.

Honey-roasted cashews are a classic holiday snack, loved for their balance of sweetness, crunch, and rich nutty flavor. This version adds a French twist with fresh rosemary and a sprinkle of fleur de sel, creating a gourmet roasted cashew recipe that feels elevated yet effortless. Perfect for gifting, entertaining, or snacking, you’ll love how just a few simple ingredients can transform raw cashews into something truly irresistible.

They’re wonderful served warm with wine, bubbly champagne, or cocktails before dinner. For a cheesy bite that pairs perfectly, try my Cheese Puff Recipe, or for something warm and melty, my Baked Brie with Fig Jam is a perfect match for the cashew’s sweet-and-salty flavor. You can also explore more elegant ideas like my Goat Cheese Tarts, Tarte au Soleil Two Ways, or browse my full Appetizers Collection.

Ingredients:

• Raw Whole Cashews: Use unsalted, raw whole cashews so you can control the flavor and seasoning. You can also use pecans, almonds, peanuts or mixed nuts if you prefer.
• Butter: Adds a rich, buttery coating that helps to balance the sweetness of the honey and coat the nuts. If you live in the States, use Land O’ Lakes Salted Butter for the best flavor; it’s more flavorful than “salty”.
• Honey: Provides natural sweetness and helps the nuts develop that signature glossy, golden finish.
• Brown Sugar: Enhances the sweetness and gives the cashews their signature candied texture. Light or dark brown sugar works well. For even more sweetness, you could also add one teaspoon of vanilla extract.
• Fresh Rosemary: Adds a fragrant, savory note that perfectly balances the sweetness. Dried rosemary can be used in a pinch, but fresh rosemary gives the best aroma and flavor.
• Fleur de Sel Salt: A finishing touch of a little salt enhances the sweet-and-salty contrast. You can also use a pinch of kosher salt if that’s what you have on hand.

Can You Use Roasted or Salted Cashews for This Recipe?

It’s best to start with raw, unsalted cashews so you can control both the roasting and the sodium, since roasted nuts can also be salted. Pre-roasted or salted cashews can also become too dark or overly salty once baked with the honey mixture, so raw cashews will give you the best texture and flavor. Buy them in bulk at a health food store or by the 1lb bag at Trader Joe’s.

Step# 1: Make The Honey-Butter Syrup

• Melt the butter in a shallow pan, then add the honey and brown sugar, mixing until combined, and then add the cashews.
• Toss the cashews in the honey mixture with a spatula to ensure they are well coated.
• Alternatively, you can add the honey, butter, and brown sugar to the microwave and pour the mixture over the nuts in a large bowl, then toss to coat.
• If you have any leftover cashews, put them to good use in my Cashew Chicken recipe, a terrific weeknight dinner idea! 

Step# 2: Transfer Cashews to Baking Sheet

• Once the cashews are coated, transfer them to a rimmed cookie sheet that has been generously greased with butter. 
• Spread them out into an even layer so they roast properly.
• Don’t skip the greasing step! These nuts are very sticky and will cling to your pan if it’s not well greased.

Step# 3: Bake at 350F for 10 minutes

• Place the cashews in the oven and bake for about 10 minutes, tossing every 3 to 4 minutes with a wooden spoon to ensure even roasting. 
• When done, let them cool slightly, then loosen with a wooden spoon.
• The cashews will look soft when they first come out of the oven, but they’ll firm up as they cool and become beautifully candied.

Step #4: Add the Rosemary

• While the cashews are still warm, add the freshly minced rosemary.
• The warmth will release the rosemary’s natural oils, coating the nuts with an aromatic, savory flavor.

Step #5: Finish with Fleur de Sel

• Sprinkle the cashews with fleur de sel while they’re still slightly warm.
• This final touch enhances the sweet-and-salty balance that makes these honey-roasted cashews so irresistible!

Variations

• You can swap the cashews for almonds, pecans, or walnuts if that’s what you have on hand. Mixed nuts also work beautifully in this recipe.
• For a deeper, earthy flavor, replace the rosemary with fresh thyme.
• To add a spicy kick, mix in a pinch of cayenne or red pepper flakes into the honey mixture before adding the nuts.
• For an over-the-top dessert idea, these are also pretty delicious sprinkled on top of my Salted Caramel Ice Cream.
• Or, for a sweet snack, after the nuts have cooled, you can add some dark chocolate chips and dried cranberries.

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