Have you ever made something so good you are absolutely amazed? Like I-could-eat-this-whole-pan-right-now good. That is exactly what happens when I make these honey roasted cashews!
My mom makes candied nuts every year for the holidays, and they are always a hit with our family and everyone we gift them to. But, I wanted to make my own spin on them. And that’s where these honey rosemary cashews come in.
The honey and rosemary combo is delicious. By cooking it over the stovetop for a bit, the rosemary infuses the coconut oil and honey. And as you roast them, it makes almost a caramel-like consistency.
After they cool, the cashews become crispy and the nuts stick together in clusters. The clusters are the best part, hands down. The end result is the perfect combination of sweet and savory crunchy coated nuts. These nuts can be made any time of year, but with it being the holidays, they are perfect for gifting.
Why we love these easy honey roasted cashews
- easy to make
- made with simple ingredients and not heavily sweetened
- versatile – enjoy them as a snack, put them in salads, on top of yogurt or ice cream, or give them as gifts!
Are roasted cashews good for you?
Cashews are a great choice of nut to enjoy. They are full of copper, magnesium, manganese, phosphorus, and zinc to name a few nutrients. They also contain healthy fats, with half of them being monounsaturated fat. Roasted cashews are usually tossed in oil before being roasted, or they can be dry-roasted. Nuts are calorie-dense, so be mindful of how many you are consuming.
Ingredients
- coconut oil
- honey
- fresh rosemary
- cashews – my favorite nut and is neutral in taste to let the honey and rosemary shine!
How to make honey roasted cashews
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Make your honey mixture. In a small saucepan over low heat (almost the lowest your stove goes), add coconut oil. Allow it to melt until it is liquid, about 30 seconds. Add honey and whisk to combine. Continue to whisk for about 1-2 minutes and let it come to a slow simmer. Add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn’t burn (you may need to remove the pan from the heat). Whisk for another 1-2 minutes until fragrant and well combined.
- Mix in cashews. Remove from heat and add cashews to the pan. Toss with the honey mixture, making sure to thoroughly mix to make sure every cashew is coated. Spread them out evenly in a single layer on a baking sheet, making sure to pour any leftover honey-rosemary mixture on top of the nuts.
- Bake for 10-15 minutes, stirring once halfway through.
- Let cool for 10-15 minutes so the honey mixture hardens and some nuts stick together.
- Enjoy! Add a sprinkle of salt if desired and enjoy!
How to use honey-roasted cashews
- in salads
- in a yogurt bowl
- as a topping for ice cream
- straight up as a snack!
Storage
- to store – make sure they are completely cooled before storing because you don’t want any moisture or it will make them soft. Place in a tightly sealed glass jar, airtight container, or tin with parchment paper at room temperature. Candied nuts will last for 2-3 weeks.
- to freeze – I have not tried this, but they should last 2-3 months in a freezer-safe dish.
Substitutions and additions
This recipe for rosemary cashews is really quite simple. If you want to change it up some, here are some suggestions.
- coconut oil – I would not suggest using another kind of oil as coconut oil is solid at room temperature which you need to have the nuts harden. You could try butter or ghee, but be careful it does not burn.
- honey – I haven’t tried it, but maple syrup might work instead. I’m not sure if they will get the same coating once cooled and the flavor will change, but you can try it.
- fresh rosemary – I don’t think using dried spices will have the same effect and won’t infuse as much flavor, if you are in a bind and don’t have fresh, you can try using dried. I would suggest 1-1 1/2 teaspoons.
- cashews – feel free to use whatever nuts you like. I choose cashews since they are so neutral in flavor, but any kind would work. Try almonds, pecans, peanuts, walnuts, hazelnuts, or macadamia nuts.
Here are some additions you can add to spice them up:
- spices – add some spices to change it up. Ground cinnamon, nutmeg, cloves, or even cayenne pepper would be delicious!
- vanilla extract – use a teaspoon or two.
More snack recipes
- pumpkin pie butter
- pomegranate guacamole
- candied nuts
- homemade caramel corn
- pumpkin pie chia pudding
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Honey Roasted Cashews
ingredients
- 1 1/2 tablespoons coconut oil
- 1 tablespoon honey
- 1 tablespoon chopped fresh rosemary
- 1 1/2 cups cashews
- salt, to taste (optional)
instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Make your honey mixture. In a small saucepan over low heat (almost the lowest your stove goes), add coconut oil. Allow it to melt until it is liquid, about 30 seconds. Add honey and whisk to combine. Continue to whisk for about 1-2 minutes and let it come to a slow simmer. Add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn't burn (you may need to remove the pan from the heat). Whisk for another 1-2 minutes until fragrant and well combined.
- Mix in cashews. Remove from heat and add cashews to the pan. Toss with the honey mixture, making sure to thoroughly mix to make sure every cashew is coated. Spread them out evenly in a single layer on a baking sheet, making sure to pour any leftover honey mixture on top of the nuts.
- Bake for 10-15 minutes, stirring once halfway through.
- Let cool for 10-15 minutes so the honey mixture hardens and some nuts stick together.
- Enjoy! Add a sprinkle of salt if desired and enjoy!
Holly says
These are so easy to make. They are delicious and so addicting! My family loves them too! Such a great healthy snack.
Kelly says
Glad everyone enjoys them Holly! Thanks for trying them out!
Lisa says
Great combination! So easy to make and they were enjoyed by the whole family. My 3 year old literally sat on the counter next to the tray so he could help himself! I’m going to make a few more batches and give as gifts for the holidays.
Kelly says
Aw, I love hearing that! Glad they were a hit with everyone. Thanks for trying them Lisa!
Lauren Crayne says
Hi! How far in advance can I make these? How long will they stay fresh?
Kelly says
Hey Lauren! They should last a couple of weeks in a tightly sealed glass container or tin with parchment paper. Just make sure they are fully cooled before storing. Let me know if you try them!
Lauren Crayne says
Perfect, thank you! I made them last year and they were delicious. Making them this year and giving with a few gifts. They’re the best!!
Kelly says
Yay, so happy to hear that! Thanks Lauren!
Mary Danli says
Made a batch today. Yummy, I will be making more as one of my holiday give away treats.
Kelly says
Yay! I hope everyone enjoys. Thanks Mary!
Wtnow says
Easy recipe and crowd pleaser for the holidays. Family lived to nibble on these along with meats and cheeses. Stores well in jar until needed.
Kelly says
So glad everyone liked them. Thanks for trying!
Shruthi says
Such an easy and fun recipe for a snack! Love cashews too, so this is a no-brainer!
Kelly says
So glad you liked them Shruthi!
Shalin says
Super easy recipe. Will definitely be making it again. I love rosemary and this is a fun snack. Crispy and flavorful!
Kelly says
Thanks Shalin! Glad you liked them and thanks for trying!
Danielle LaBruzzo says
The flavor combo is bomb! I keep these in my desk at work for a snack! So good and so easy!
Kelly says
Yes! Who would have thought the honey and rosemary would be so good?! Such a good idea to keep them at work too. Thanks for trying them!