Honey Sesame Cashews (Printable)

Crunchy glazed cashews with honey and toasted sesame seeds. A sweet and salty snack perfect for entertaining.

# 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 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.

# Expert Tips:

01 -
  • The salty-sweet crunch is dangerously addictive
  • They take 25 minutes start to finish
  • People think you spent hours on something elegant
02 -
  • Watch the oven like a hawk after 8 minutes honey goes from golden to burned fast
  • Stirring halfway through prevents some nuts from getting too dark
  • The nuts seem soft when they first come out but crisp up beautifully as they cool
03 -
  • Use room temperature butter for a smoother glaze
  • Let the nuts cool completely on the baking sheet not in a container
  • Double the batch because everyone will eat double what you expect

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