Whole cashews tossed with honey, ground cinnamon and salt; then roasted until golden brown make the perfect sweet and salty snack.
Cashews are one of my favorite nuts and I just love their natural buttery flavor. I decided to sweeten them up a bit and made these Honey Cinnamon Roasted Cashews.
I can’t remember a time growing up where we didn’t have a variety of nuts to pick on during our Thanksgiving celebrations. Walnuts, Chestnuts. Brasil and of course, cashews. The funny thing is, it was generally the only time we ate them.
Except for the occasional pistachio nut where it was just fun trying to get the nut out of the shell without having your fingers turn a bright red. Yes, years ago pistachios would come in a red shell, not white and your fingers would be stained for days!
Cashews are one of the lowest fiber and highest carbohydrate nuts and are loaded with vitamins, minerals and antioxidants. In fact, eating more nuts like cashews can lower your risk of heart disease by lowering blood pressure and cholesterol. Who knew something that taste so good, could also be good for you?
How do you make Honey Cinnamon Roasted Cashews?
Making Cinnamon Roasted Cashews are pretty simple. All you need are four ingredients: cashews, honey, ground cinnamon and Kosher salt. Start by preheating your oven to 350 degrees F.
In a small saucepan, add the honey, cinnamon and salt and cook over low heat until the honey has thinned. Add the cashews to a bowl; then pour the honey mixture over the nuts. Mix well.
Line a baking sheet with parchment paper and spread the nuts evenly on the pan and bake 12-15 minutes. Allow to cool completely and store in an airtight container for up to one week.
These Cinnamon Roasted Cashews were delicious and were a light, salty-sweet snack. ~Enjoy!
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Honey Cinnamon Roasted Cashews
- Preheat oven to 350 degrees F.
- Heat the honey, cinnamon and salt in a small saucepan over low heat until the honey has thinned.
- Add the cashews to a bowl; then pour the honey mixture over the nuts. Mix well.
- Line a baking sheet with parchment paper and spread the nuts evenly on the pan and bake 12-15 minutes. Allow to cool completely and store in an airtight container for up to one week.
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