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.
- Category: appetizer
- Method: Bake
- Cuisine: American
Keywords: Honey Glazed Cashews, Honey Cashews, Roasted Cashews