Easy Homemade Honey Roasted Cashews (Gluten Free Snack)

Homemade Honey Roasted Cashews

There is something undeniably addictive about the combination of buttery cashews, sweet honey, and a hint of sea salt. While you can find these in every grocery store, nothing compares to the flavor of Homemade Honey Roasted Cashews fresh from your own oven.

Making them at home allows you to control the quality of the honey and the amount of salt, ensuring a snack that is free from weird preservatives and completely gluten-free. Whether you are prepping a healthy-ish snack for the week or looking for a thoughtful, hand-made holiday gift, these golden, toasted nuts are the perfect solution.

Why we love making these honey-roasted cashews:

• Perfectly Balanced: The ideal mix of sweet honey, salty crystals, and rich, toasted nuttiness.
• Better Than Store-Bought: No artificial oils or corn syrup—just real ingredients.
• Quick & Easy: You can have a fresh batch ready in under 20 minutes.
• Giftable: Pack them in a mason jar with a ribbon for a beautiful, gluten-free gift.

Ingredient Notes and Easy Swaps:

• Raw Cashews: Start with unsalted, raw cashews. If you use pre-roasted nuts, they will likely burn during the second roasting process.
• Honey: Use a good quality liquid honey. If yours has crystallized, warm it slightly before mixing.
• Salt: Fine sea salt works best for even coating, but a sprinkle of flaky salt at the end adds a nice crunch.
• Butter: A small amount of melted butter helps the honey glaze become crisp rather than just sticky.

Substitutions:

• Vegan Option: Swap the honey for maple syrup and the butter for melted coconut oil.
• Sugar: If you want a “dry” crunch, toss the finished nuts in a little granulated sugar or coconut sugar while they are cooling.
• Nuts: This method works beautifully for almonds, pecans, or a mixed nut blend.

How To Make Honey Roasted Cashews:

1. Whisk the Glaze: Mix melted butter, honey, vanilla, and salt in a bowl.

• Coat the Nuts: Add the raw cashews and toss until every nut is shimmering with glaze.

• Roast: Spread on a parchment-lined tray and bake at 350F, stirring halfway through.

• The Toss: Once out of the oven, toss them in a little extra salt and sugar (optional) while they are still warm to prevent them from sticking together in one giant clump.

Flavor Variations:

• Spicy Honey: Add 1/2 teaspoon of cayenne pepper or smoked paprika to the glaze.
• Cinnamon Sugar: Add 1 teaspoon of ground cinnamon to the honey mixture.
• Rosemary Salt: Add finely chopped fresh rosemary for a sophisticated, savory twist.

How To Roast Cashews in a Pan:

If you don’t want to turn on the oven, you can make these in a skillet! Melt the butter and honey over medium heat, add the cashews, and stir constantly for 5-8 minutes until the honey bubbles and caramelizes, and the nuts turn golden. Be careful, as they can go from golden to burnt very quickly in a pan!

Frequently Asked Questions:

• Why are my cashews sticky? They need to cool completely to “set.” If they are still sticky after cooling, they may need 2-3 more minutes in the oven to dry out the honey.
• How do I stop them from sticking together? Stir them every few minutes as they cool on the tray. This breaks up the honey “webs.”
• Are cashews gluten-free? Plain nuts are naturally gluten-free, but store-bought roasted versions often use wheat-based thickeners in the coating. Making them at home ensures they are safe!

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Honey Roasted Cashews

Ingredients 1x2x3x

• 2 cups raw unsalted cashews
• 2 Tbsp honey
• 1 Tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 Tbsp granulated sugar (optional, for tossing)

Instructions

1. Preheat: Preheat your oven to 350F ,175C. Line a large baking sheet with parchment paper.
2. Mix Glaze: In a medium bowl, whisk together the melted butter, honey, vanilla, and salt.
3. Toss: Add the cashews to the bowl and stir until all nuts are evenly coated.
4. Bake: Spread the cashews in a single layer on the prepared baking sheet. Bake for 12-15 minutes. Crucial: Stir the nuts at the 6-minute mark to ensure even roasting.
5. Cool: Remove from the oven. Let them cool on the tray for 2 minutes, then sprinkle with the optional sugar and stir.
6. Set: Allow them to cool completely. They will become crunchy as they reach room temperature.

Notes

• Storage: Store in an airtight container for up to 2 weeks.
• Watch closely: Nuts can burn in the final 2 minutes of roasting—stay near the oven!

SPECIAL NOTE

For the best results, use Parchment Paper, not foil. Honey sticks badly to foil, but will peel right off parchment once cooled.

Nutrition

(Estimate per 1/4 cup serving)

• Calories: 185 kcal
• Fat: 14 g
• Carbohydrates: 12 g
• Sugar: 6 g
• Protein: 5 g

Nutrition Disclaimer

Nutritional values are estimates provided for informational purposes only.