Honey Sesame Cashews (Printable)

Crunchy roasted cashews in a sweet honey glaze with toasted sesame seeds, ideal for snacking.

# What You'll 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 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 well combined. Remove from heat and stir in the vanilla extract if using.
03 - Place the raw cashews in a mixing bowl. Pour the honey-butter glaze over the cashews and toss thoroughly until every nut is evenly coated.
04 - Spread the coated cashews in a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
05 - Remove the baking sheet from the oven. Sprinkle the sesame seeds over the cashews and stir gently to coat evenly. Add the granulated sugar if desired for extra crunch.
06 - Return the cashews to the oven and roast for an additional 3 to 5 minutes, or until golden and fragrant. Watch closely to avoid burning.
07 - Remove the cashews from the oven and let cool completely on the baking sheet. They will crisp up as they cool. Break apart any clusters as needed.
08 - Transfer the cooled cashews to an airtight container and store at room temperature for up to 1 week.

# Expert Tips:

01 -
  • The glaze caramelizes in the oven and creates this shatteringly crisp shell that makes store bought versions taste like cardboard.
  • They take under thirty minutes from start to finish, which means spontaneous snacking is always within reach.
  • You probably already have every single ingredient sitting in your kitchen right now.
02 -
  • Do not walk away during that final three to five minute roast because burnt honey tastes bitter and there is no fixing it once it crosses that line.
  • Letting them cool fully on the tray is not optional since the caramelized glaze needs time to harden into that perfect crackly coating.
03 -
  • Spread the nuts into a truly single layer with space between them because crowding leads to soggy clumps instead of individual crispy bites.
  • If your honey has crystallized in the jar, warm it briefly in the microwave before measuring and it will blend into the glaze seamlessly.

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