Sweet & Spicy Honey Butter Cashews

When “salt,” “honey” and “butter” combine with just about any food, you know it’s going to be delicious. These cashews are so easy to eat, they should come with a warning label.

Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day Anna Olson

MAKES: 3 cups (750 mL)

PREP TIME : Under 10 minutes

COOK TIME : 20 minutes

INGREDIENTS

• ¼ cup (60 mL) liquid honey

• 3 Tbsp (45 g) unsalted butter

• 2 tsp flaked sea salt, plus extra for sprinkling

• 2 tsp chili crisp (optional)

• 3 cups (380 g) raw cashews

 DIRECTIONS

1. Preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.

2. In a medium saucepan over medium heat, bring the honey, butter, salt and chili crisp (if using) to a simmer. Simmer gently, stirring occasionally, for a few minutes, until the glaze has thickened slightly and reduced by about a third (reducing the honey allows it to better crisp up on the cashews after baking).

3. Add the cashews to the pan and stir well to coat.

4. Spread the nuts in a single layer on the baking tray. Bake for about 15 minutes, stirring once or twice, until the cashews are a rich golden brown. Remove the tray from the oven and sprinkle with a little sea salt. Allow the nuts to cool on the tray on a cooling rack before transferring to an airtight container. 

Note: The nuts will keep in an airtight container at room temperature for up to 2 months.

Excerpted from Anna Cooks by Anna Olson. Copyright © 2025 Anna Olson. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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