Honey Sesame Cashews (Printable)
Crunchy honey-glazed cashews with toasted sesame coating for sweet and salty snacking.
# 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 a mix of white and black)
07 - 1/4 teaspoon flaky sea salt (optional, for garnish)
# Directions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Spread the 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, combine honey, butter, water, and 1/2 teaspoon sea salt. Heat over medium-low until the butter melts and the mixture is smooth.
04 - Add the cashews to the saucepan, stirring to coat evenly with the honey mixture.
05 - Spread the coated cashews on the lined baking sheet in a single layer.
06 - Bake for 10–12 minutes, stirring halfway, until the cashews are golden and the glaze bubbles. Watch carefully to avoid burning.
07 - Remove from the oven and immediately sprinkle the toasted sesame seeds over the cashews. Stir gently to coat.
08 - Let cool completely on the baking sheet; the cashews will crisp up as they cool. If desired, sprinkle with extra flaky sea salt before serving.
# Cooking Tips:
01 -
- The balance of sweet honey, salty crunch, and nutty sesame hits every craving at once
- They come together in under 30 minutes but look like something from a fancy shop
02 -
- The glaze can burn quickly in the last few minutes, so set a timer and check on them early
- Cashews continue crisping as they cool, so do not worry if they feel slightly soft when you first take them out
03 -
- Use a silicone pastry brush to scrape every bit of glaze from the saucepan onto the nuts
- Let the baking sheet cool completely before washing—the hardened glaze is much easier to remove