I made a Honey Roasted Cashews Recipe that’s sticky, spicy, and so addictive you’ll be hiding the bowl.

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I’m obsessed with these sweet and spicy roasted cashews because they hit that ridiculous snack sweet spot. Crunchy, sticky, and just the right burn.

I love the way the 3 cups raw cashews glisten with a sticky coat of 3 tablespoons honey and how each bite makes me reach for another. This Honey Roasted Cashews Recipe feels like a grown-up candy bar for people who actually want wholesome snacks.

Spicy Cashews for when you want something that wakes up your mouth but doesn’t wreck your day. Real snack joy.

Messy fingers welcome. I could eat a bowl every single afternoon.

Ingredients

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Cashews: crunchy, rich, protein-packed snack you’ll keep reaching for.
Honey: sticky sweet glaze that browns and makes it irresistible.
Olive or coconut oil: helps the coating stick and crisps it up.
Maple syrup: adds deeper sweetness, kind of cozy and round.
Flaky sea salt: brightens everything, balances sweet and spicy like magic.
Cayenne pepper: brings heat, be careful if you don’t want it fiery.
Smoked paprika: gives smoky warmth, makes it taste more grown-up.
Black pepper: little sharp bite that keeps things interesting.
Cinnamon: Basically warm hug spice, pairs surprisingly well with nuts.
Vanilla extract: brightens honey, adds subtle aromatic sweetness.
Lemon juice or cider vinegar: Plus, cuts sweetness and adds zing.
Final touch salt: adds crunch and lets flavors pop on your tongue.

Ingredient Quantities

3 cups raw cashews (about 12 oz)

3 tablespoons honey

1 tablespoon olive oil or melted coconut oil

1 tablespoon pure maple syrup (optional for extra sweetness)

1 teaspoon flaky sea salt, plus extra to taste

1/2 teaspoon ground cayenne pepper (use less if you dont like it too hot)

1/2 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1/4 teaspoon ground cinnamon (optional, warms the flavor)

1/2 teaspoon vanilla extract (optional, brightens the honey)

1 teaspoon lemon juice or apple cider vinegar (helps balance the sweetness)

How to Make this

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1. Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone mat so the nuts dont stick.

2. In a medium bowl whisk together honey, olive oil (or melted coconut oil), maple syrup if using, vanilla extract if using, lemon juice or apple cider vinegar, flaky sea salt, cayenne, smoked paprika, black pepper and cinnamon. Make sure the honey is thin enough to stir, microwave 10-15 seconds if needed.

3. Add the raw cashews to the bowl and stir with a spatula or spoon until every nut is evenly coated in the honey-chili mixture.

4. Spread the cashews in a single layer on the prepared baking sheet, try not to crowd them so they roast evenly.

5. Roast in the preheated oven for 18 to 22 minutes, stirring and shaking the pan every 6 to 8 minutes to prevent hot spots and burning. Keep an eye after 15 minutes because sugars brown fast.

6. When the cashews are golden and fragrant, remove the pan from the oven. They will look slightly glossy and soft but will crisp as they cool.

7. Immediately sprinkle a little extra flaky sea salt over the hot nuts and gently toss so the salt sticks where you want it.

8. Let the cashews cool completely on the baking sheet, about 20 to 30 minutes, do not pack them while warm or they’ll clump together.

9. Taste and adjust seasoning if needed; add a pinch more cayenne for heat or a touch more salt for balance.

10. Store cooled cashews in an airtight container at room temperature for up to 2 weeks, or freeze for longer. If they soften after storage, re-crisp in a 300 F oven for 5 to 8 minutes.

Equipment Needed

1. Oven (preheated to 325 F)
2. Rimmed baking sheet
3. Parchment paper or silicone baking mat
4. Medium mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Oven mitts and a timer

FAQ

Can I use roasted cashews instead of raw? Yes, you can use roasted cashews, but skip any that are heavily salted or flavored. Roasted nuts may get darker faster in the oven and the glaze may not stick as well, so watch them closely and reduce oven time by a few minutes.

How do I keep the cashews from getting too sticky after glazing? Let them cool completely on a single layer without piling them up. If they seem tacky after cooling, spread them on parchment and let them sit at room temp for an hour or two or pop them in the fridge briefly to set the glaze.

Can I make these nut-free or with other nuts? You can swap for almonds, pecans or walnuts, but adjust roast time since smaller or thinner nuts bake quicker. For nut-free, try roasted chickpeas with the same glaze but watch them in the oven because they can burn faster.

How spicy will these be and can I change the heat? With 1/2 teaspoon cayenne they have a noticeable kick but are still balanced by the sweetness. Use 1/4 teaspoon for mild heat or up to 3/4 teaspoon for more fire. You can also swap cayenne for chili powder or crushed red pepper flakes for different heat flavors.

What if I want a crispier, crunchier nut? Roast them a little longer at a slightly lower temp, about 300 F for 12 to 18 minutes, stirring halfway. Another trick is to dry-roast them first for 5 to 7 minutes, toss with the glaze, then return to the oven briefly to set the coating.

How long do these keep and how should I store them? Store cooled cashews in an airtight container at room temp for up to 2 weeks. For longer life keep them in the fridge for up to a month or freeze for 2 to 3 months. Bring back to room temp before serving so the honey flavor comes through.

SWEET AND SPICY ROASTED CASHEWS Recipe Substitutions and Variations

Honey: use maple syrup, agave nectar, or brown rice syrup if you want vegan or milder flavor. You can also swap with 3 tablespoons of date syrup for a deeper caramel note.
Olive oil or melted coconut oil: substitute avocado oil, neutral vegetable oil, or melted butter (or ghee) for richer taste. Light sesame oil works in tiny amounts for a toasty twist.
Cayenne pepper: swap with smoked paprika plus a pinch of black pepper for heat without pure spice, red pepper flakes for flakes and texture, or ancho chile powder for a milder, slightly sweet heat.
Lemon juice or apple cider vinegar: use lime juice, white wine vinegar, or a splash of balsamic vinegar for a sweeter tang. You can also try 1 teaspoon of orange juice for a fruity lift.

Pro Tips

1. Warm the honey first so it mixes and coats better. Microwave it 10 seconds or put the jar in hot water, then stir with the oil before adding the spices. If the honey is cold it’ll clump and you’ll get dry spots on the nuts.

2. Keep the nuts moving in the oven and don’t trust the clock alone. Stir and shake every 6 to 8 minutes and start checking at 15 minutes because sugar browns fast. One minute too long and they go from perfect to bitter, been there.

3. Spread them out in a single layer and use two pans if needed. Crowding makes steaming not roasting so they won’t get that crunchy shell. If some look like they’re starting to stick together once cooled, give them a quick 5 to 8 minute re-toast at 300 F to re-crisp.

4. Salt and adjust right off the oven. Sprinkle flaky sea salt immediately so it sticks to the glossy nuts, then taste after they cool and tweak with a tiny pinch more cayenne or salt. Don’t add too much while they’re hot though unless you want them way salty.

SWEET AND SPICY ROASTED CASHEWS Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Honey Roasted Cashews Recipe that’s sticky, spicy, and so addictive you’ll be hiding the bowl.

Servings

servings

Calories

187

kcal

Equipment: 1. Oven (preheated to 325 F)
2. Rimmed baking sheet
3. Parchment paper or silicone baking mat
4. Medium mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Oven mitts and a timer

Ingredients

3 cups raw cashews (about 12 oz)
3 tablespoons honey
1 tablespoon olive oil or melted coconut oil
1 tablespoon pure maple syrup (optional for extra sweetness)
1 teaspoon flaky sea salt, plus extra to taste
1/2 teaspoon ground cayenne pepper (use less if you dont like it too hot)
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon (optional, warms the flavor)
1/2 teaspoon vanilla extract (optional, brightens the honey)
1 teaspoon lemon juice or apple cider vinegar (helps balance the sweetness)

Directions

Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone mat so the nuts dont stick.
In a medium bowl whisk together honey, olive oil (or melted coconut oil), maple syrup if using, vanilla extract if using, lemon juice or apple cider vinegar, flaky sea salt, cayenne, smoked paprika, black pepper and cinnamon. Make sure the honey is thin enough to stir, microwave 10-15 seconds if needed.
Add the raw cashews to the bowl and stir with a spatula or spoon until every nut is evenly coated in the honey-chili mixture.
Spread the cashews in a single layer on the prepared baking sheet, try not to crowd them so they roast evenly.
Roast in the preheated oven for 18 to 22 minutes, stirring and shaking the pan every 6 to 8 minutes to prevent hot spots and burning. Keep an eye after 15 minutes because sugars brown fast.
When the cashews are golden and fragrant, remove the pan from the oven. They will look slightly glossy and soft but will crisp as they cool.
Immediately sprinkle a little extra flaky sea salt over the hot nuts and gently toss so the salt sticks where you want it.
Let the cashews cool completely on the baking sheet, about 20 to 30 minutes, do not pack them while warm or they'll clump together.
Taste and adjust seasoning if needed; add a pinch more cayenne for heat or a touch more salt for balance.
Store cooled cashews in an airtight container at room temperature for up to 2 weeks, or freeze for longer. If they soften after storage, re-crisp in a 300 F oven for 5 to 8 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.