Honey Sesame Cashews (Printable)
Sweet honey-glazed cashews with crunchy toasted sesame coating
# What You'll Need:
→ Nuts
01 - 2 cups raw cashews
→ Glaze
02 - 3 tablespoons honey
03 - 1 tablespoon unsalted butter
04 - 1 tablespoon water
05 - 1/2 teaspoon sea salt
→ Coating
06 - 3 tablespoons sesame seeds (white or mixed white and black)
07 - 1/4 teaspoon flaky sea salt (optional for garnish)
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Spread sesame seeds on the baking sheet and toast in the oven for 3–4 minutes until golden and fragrant. Remove and set aside.
03 - In a medium saucepan over medium-low heat, combine honey, butter, water, and 1/2 teaspoon sea salt. Heat until butter melts and mixture is smooth.
04 - Add cashews to the saucepan, stirring to coat evenly with the honey mixture.
05 - Spread coated cashews in a single layer on the lined baking sheet.
06 - Bake for 10–12 minutes, stirring halfway through, until cashews are golden and glaze bubbles. Watch carefully to prevent burning.
07 - Remove from oven and immediately sprinkle toasted sesame seeds over the cashews. Stir gently to coat evenly.
08 - Let cool completely on the baking sheet. Cashews will crisp up as they cool. Sprinkle with extra flaky sea salt before serving if desired.
# Expert Suggestions:
01 -
- The sticky honey coating creates this irresistible sweet and salty balance that makes them impossible to stop eating
- They come together in under 30 minutes but look like something from a fancy gourmet shop
02 -
- The cashews might feel soft when they first come out of the oven but they will crisp up as they cool, so resist the urge to keep baking them
- Stirring halfway through is nonnegotiable for even coating and preventing burnt spots
03 -
- Work quickly once the nuts come out of the oven so the sesame seeds actually stick
- Use parchment paper for cleanup or you'll be scrubbing hardened honey off your baking sheet forever