Honeyed Cashews With Kosher Salt

READY IN: 40mins
lazyme
Recipe by alligirl

These cashews balance the salty and sweet, keeping you coming back for more. In other words, they’re good bar nuts—the perfect accompaniment to your next cocktail. *The cashews will last 1 week stored in an airtight container at room temperature. Taken from CHOW.com

Top Review by Sydney Mike

Made these last evening & am hoping that we can stay away from them long enough for company to enjoy this coming Saturday evening! Of course, my usual taste-test indicates that these marvelous munchies are just that, marvelous! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition

Directions

  1. Heat the oven to 350°F.
  2. In a large bowl, toss cashews with vegetable oil until well coated; set aside.
  3. Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil.
  4. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes.
  5. Drizzle over cashews and stir to coat.
  6. Transfer nuts to a baking sheet and spread in a single layer.
  7. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
  8. Sprinkle salt over nuts and stir to coat.
  9. Let cool completely on the baking sheet, and break up any large pieces before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a