Honey Sesame Cashews (Printable Version)

Crunchy roasted cashews in a sweet honey-sesame glaze, ready in 25 minutes for snacking or gifting.

# What You Need:

→ Nuts

01 - 2 cups raw cashews

→ Glaze

02 - 1/4 cup honey
03 - 2 tablespoons unsalted butter
04 - 1/4 teaspoon sea salt
05 - 1/2 teaspoon pure vanilla extract (optional)

→ Coating

06 - 3 tablespoons sesame seeds (white or mixed)
07 - 1 tablespoon granulated sugar (optional, for extra crunch)

# Directions:

01 - Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a small saucepan, melt the butter over low heat. Stir in the honey and sea salt until fully combined. Remove from heat and stir in the vanilla extract if using.
03 - Place the raw cashews in a large mixing bowl. Pour the warm honey-butter glaze over the cashews and toss thoroughly until every nut is evenly coated.
04 - Spread the coated cashews in a single even layer on the prepared baking sheet. Roast for 10 minutes until the glaze begins to set.
05 - Remove the baking sheet from the oven. Sprinkle the sesame seeds evenly over the cashews and stir gently to coat. Dust with granulated sugar if extra crunch is desired.
06 - Return the cashews to the oven and roast for an additional 3 to 5 minutes, or until golden and fragrant. Watch closely during this step to prevent burning.
07 - Remove from the oven and allow the cashews to cool completely on the baking sheet. They will crisp up as they cool. Break apart any stuck-together clusters once cooled.
08 - Transfer the cooled cashews to an airtight container and store at room temperature for up to 1 week.

# Expert Tips:

01 -
  • The honey butter glaze caramelizes in the oven and creates a thin crispy shell that shatters when you bite into it.
  • They taste better than anything from a store and take less than thirty minutes from start to finish.
  • Package them in a glass jar with a ribbon and you have a homemade gift people actually get excited about.
02 -
  • Burnt honey is bitter and there is no fixing it once it happens so set a timer and check the nuts every minute during that final roast.
  • Do not stir the cashews during the first ten minute roast or the glaze will not form a proper shell.
  • Cooling is not optional because the nuts continue to crisp up only after they leave the heat.
03 -
  • Use a silicone spatula to toss the cashews because it scrapes every bit of glaze from the bowl without wasting a drop.
  • Double the recipe but use two baking sheets instead of crowding one because airflow is what makes the glaze crisp properly.

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