These honey glazed cashews are a terrific appetizer idea to serve your guests during the holidays. They can be made ahead of time, which is the best part, and just reheated before guests arrive. They add such a special touch to your party without a ton of effort. My kind of party food!
For an easy, cheesy cocktail nibble that would pair beautifully with the cashews, try my Melt-in-Your-Mouth Cheese Coins. The dough can be made ahead of time and all you have to do before serving is slice and bake!
How to Make Honey Glazed Cashews
The best part about this recipe is that you don’t need many ingredients, just raw, unsalted cashews, butter, honey, brown sugar, fresh rosemary, and fleur de sel sea salt. You may already have all the ingredients on hand! No cashews? You really can use any nut, or a bag of mixed nuts works too!
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Also featured in this video is my Green Goddess Dip recipe which would pair beautifully with the nuts, or for a dip with more of a bite, try my Sour Cream and Carmelized Onion Dip. Both can also be made the day ahead!
STEP 1: Make The Butter-Sugar Syrup
Melt the butter in a shallow pan, add honey and brown sugar, mix until combined, and then add the cashews. 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 your cashews are completely coated you’ll transfer them to a rimmed cookie sheet that has been well-greased with butter.
Tip: Do not skip the greasing step! These nuts are extremely sticky and they will stick to your pan like cement if not greased.
STEP 3: Bake at 350F for 10 minutes
Place your cashews in the oven to bake. Be sure to toss them with a wooden spoon every 3-4 minutes. This will assure they are roasting on all sides.
Once they are done allow them to cool slightly and then loosen them up with a wooden spoon. This will prevent them from sticking too much as they harden.
Tip: When they come out of the oven they will be soft and you may not think they are “done”. But as they cool they will harden up and become more “candied”.
STEP 4: Add Rosemary
While your cashews are still warm, add the freshly minced rosemary. The heat from the nuts will release the oil of the rosemary and flavor the nuts beautifully.
STEP 5: Add Sea Salt
The final step is to sprinkle with some fleur de sel sea salt. This will give your nuts a nice sweet and salty flavor that makes them, oh so addictive!
Tip: You can leave the nuts on your baking tray at room temperature and moments before guests arrive pop them in a 300F oven for 5 minutes to warm back up.
More easy appetizer ideas!
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- 1 lb (450g) unsalted, raw whole cashews
- 3 tbsp (45g) butter
- 1 tbsp (15ml) honey
- 2 tbsp (23g) brown sugar
- 2 tbsp (30ml) freshly minced rosemary
- Fleur de Sel Salt to taste
Pre-heat oven to 350F (175C)
In a sauce pan combine butter, honey, brown sugar and, allow to melt and combine. Add nuts and stir to coat.
Transfer to a lightly greased rimmed cookie sheet. Bake for 10 mins tossing every 3-4 mins.
Remove from oven and toss with rosemary and sprinkle with salt. They will be sticky but will crisp up as they cool.
Serve immediately, or transfer to an airtight container and rewarm at 300F(150C) for 5 mins and serve.
Do not skip the greasing step! These nuts are extremely sticky and they will stick to your pan like cement if not greased.
When they come out of the oven they will be sticking and soft. But as you loosen them and allow them to cool they harden up and become more "candied"
You can leave the nuts on your baking tray at room temperature and moments before guests arrive pop them in a 300F (150C) oven for 5 minutes to warm back up.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 148mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g