These honey glazed cashews are a terrific cocktail nibble to serve your guests during the holidays. They can be made ahead of time, which is the best part and just re-heated before guests arrive.
They add such a special touch to your party without a ton of effort. My kind of party food!
How to Make Honey Glazed Cashews
The best part about this recipe is that you don’t need many ingredients. You’ll need raw, unsalted cashews, butter, honey, brown sugar, fresh rosemary and fleur de sel sea salt (full recipe follows below).
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.
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 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.