Honeyed Cashews With Kosher Salt

"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"
photo by lazyme photo by lazyme
photo by lazyme
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
5 cups




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

Questions & Replies

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  1. 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]
  2. lazyme
    These were simple and tasty. After reading the other reviews, I toasted the nuts separately for a few minutes, and then finished them up on the stove top. It worked pretty well. Nice salty honey flavor. Thanks alligirl for sharing. Made for Football Pool - week 4. Congrats again on your win!!
  3. Stephanie Z.
    These were tasty. Very simple to make too. I did have problems with the carmelized sauce and had to take it out of the oven after 10 minutes so that it didn't burn. I'll probably roast the cashews before coating them in the sauce when I make these in the future. Roasting the cashews on the stove might also work. Thanks!
  4. MaMere
    Alligirl, these are sooooo awesome! I made these a few weeks ago with the cashews and they turned out great. The only variation I made to your recipe was used Sea Salt. But have to say, today I made these using raw peanuts, (and again, used the sea salt)and OH MY!!!! DH will be taking the whole bag to work tomorrow, I just know it!! Thanks for sharing this recipe!
  5. Lalaloula
    These are very addictive yummy little treats!!! They have a really nice honey flavour, which complements the cashews' own taste very well and then there's also the slight saltiness...Mmmmm! This seriously is goodness in a bowl! :) I made half the recipe and it still made a generous batch. I thought this was going to be a rather time-consuming and difficult process, but it was so easy and quick to make that I can see me doing this very often. ;) My only slight problem was that after 6 minutes in the oven some cashews had already turned black. But this can be easily fixed by lowering the oven heat, Im sure. THANKS SO VERY MUCH for sharing this lovely recipe with us. It will be my go-to recipe for home-made gifts once holiday season is here. Made and reviewed for TYM Tag Game August 09.


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