Honey Roasted Cashews

4.88 from 25 votes

Honey roasted cashews with rosemary are made with just 4 ingredients and are absolutely delicious. Coated with rosemary-infused honey and roasted until caramelized and crunchy. Make them as an easy appetizer, snack, or homemade gift for the holidays. Gluten-free and dairy-free.

Course Snack

Cuisine American

Keyword Honey Cashews, Rosemary Cashews, Rosemary Roasted Cashews

Prep Time 5

Cook Time 15

Cooling Time 15

Total Time 35

Servings servings

Calories 221kcal

Author Kelly Nardo

Ingredients

1 1/2 tablespoons coconut oil
1 tablespoon honey
1 tablespoon chopped fresh rosemary
1 1/2 cups cashews
salt, to taste (optional)

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Make your honey mixture. In a small saucepan over low heat (almost the lowest your stove goes), add coconut oil. Allow it to melt until it is liquid, about 30 seconds. Add honey and whisk to combine. Continue to whisk for about 1-2 minutes and let it come to a slow simmer. Add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn't burn (you may need to remove the pan from the heat). Whisk for another 1-2 minutes until fragrant and well combined.
Mix in cashews. Remove from heat and add cashews to the pan. Toss with the honey mixture, making sure to thoroughly mix to make sure every cashew is coated. Spread them out evenly in a single layer on a baking sheet, making sure to pour any leftover honey mixture on top of the nuts.
Bake for 10-15 minutes, stirring once halfway through.
Let cool for 10-15 minutes so the honey mixture hardens and some nuts stick together.
Enjoy! Add a sprinkle of salt if desired and enjoy!

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