Honey Sesame Cashews (Printer-Friendly)

Crunchy roasted cashews in a sweet honey sesame glaze, ready in 25 minutes.

# 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

→ Coating

06 - 3 tablespoons sesame seeds (white or mixed)
07 - 1 tablespoon granulated sugar

# How to Make It:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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 for 10 minutes.
05 - Remove the baking sheet from the oven. Sprinkle the sesame seeds over the cashews and stir gently to coat evenly. Dust with granulated sugar if a crisper finish 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 to prevent burning.
07 - Remove the cashews from the oven and let them cool completely on the baking sheet. They will crisp up as they cool. Break apart any clusters that have formed.
08 - Transfer the cooled cashews to an airtight container and store at room temperature for up to 1 week.

# Expert Advice:

01 -
  • Four ingredients standing between you and a snack that disappears within hours of cooling.
  • The glaze caramelizes in the oven so each cashew ends up with a shattery crunch that store bought versions never achieve.
  • They make you look like you tried way harder than you actually did, which is the best kind of recipe.
02 -
  • Set a timer for those last few minutes because honey shifts from golden perfection to acrid charcoal in what feels like thirty seconds.
  • Do not skip the full cooling period or you will end up with chewy cashews instead of crunchy ones.
  • Parchment paper is non negotiable here since the honey glaze bonds aggressively with bare metal baking sheets.
03 -
  • Stir the cashews halfway through the first roast so the glaze coats evenly on all sides instead of pooling underneath.
  • Taste your honey before using it because a strongly floral honey will dominate the whole batch while a mild clover honey lets the sesame shine.

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