If roasting a small amount of cashews, consider using a cake pan instead, which you can shake frequently during cooking to toss the oils. [1] X Research source Cashews can be oil roasted or dry roasted. If you dry roast the cashews and wish to add salt without adding any oil, try coating or spraying your cashews with brine or salt-water solution, then letting them dry, before roasting them. This helps the salt adhere to the nuts. [2] X Research source
Roasting the nuts in oil will enhance the flavor and texture, but it will increase the overall oiliness of the finished product. If you’re using them for baking purposes (e. g. , adding them to cookies or brownies), omit the oil and skip this step. If you’re eating them on their own or using them as a garnish, however, roast the cashews in oil. [3] X Research source Less is more in this step. You can add more oil later, as needed, after your cashews have started roasting. You can use a nut oil, like almond oil or walnut oil, or opt for another healthy oil, like grapeseed oil, olive oil, or coconut oil.
When ready, the nuts should release a strong yet pleasing odor and look several shades darker. You may even hear some crackling if you cooked them in oil. Cashews can burn quickly, so it’s important that you check and stir frequently to minimize this risk.
If adding the roasted cashews to baked goods, you may wish to skip the oil and salt. You could also use other seasonings as desired during this step. Examples of seasonings that complement the flavor of cashews include cinnamon, sugar, paprika, cayenne, cloves, and nutmeg. If you soaked the nuts in brine or salt water before roasting them, do not add any additional seasoning here. The initial salt in the solution should be enough.
Once cooled, you can serve or use the cashews immediately. You may also store them in an airtight container at room temperature for up to two weeks.
Since the honey coating is so sticky, honey-roasted cashews are likely to stick to the baking tray if you leave it unlined. Nonstick foil or parchment paper is strongly recommended.
For an even simpler version, you can stick with only honey, butter, and cinnamon. [4] X Research source The maple syrup, salt, and vanilla all enhance the flavor of the cashews, but are not strictly necessary.
When thoroughly coated, spread the cashews evenly on the baking tray to form one layer.
The cashews should smell notably nutty and look deeper in color, but they should not appear dark brown or charred.
If you’d like the nuts to be strictly sweet without any saltiness, you can skip the salt altogether and toss the cashews with sugar only. After tossing the cashews with salt and sugar, let them cool for about 15 minutes.
You do not need to line or coat the baking sheet in this method; however, if you’re concerned about the cashews sticking, you can line it with parchment paper or nonstick aluminum foil. Avoid using oil or nonstick cooking spray since these may impact the cooking process and final flavor.
Depending on your desired level of doneness, you can either stop here or continue roasting the cashews for another 8 to 10 minutes, stopping to stir after four minute intervals. [6] X Research source Roasting the cashews for only five minutes will warm them up without impacting the taste and texture much; roasting them for a total of 12 to 15 minutes will give the nuts a more traditional roasted flavor and crunch.
You may skip the cayenne if you’d prefer roasted nuts without a kick of heat.
Note that if you only heated the cashews for five minutes instead of the full 12 to 15, you can serve them immediately while warm instead of waiting for them to cool. [7] X Research source
If the honey is too thick, you may wish to microwave the mixture for five seconds or so to help liquify it. Doing so should make it easier to combine the two ingredients. [8] X Research source If you’d like to add more dimension to this recipe, you could try adding both honey and maple syrup; stick with a total of 1/4 cup (60 ml), but vary the proportions according to your own sense of taste. [9] X Research source
Make sure to spread the cashews evenly across the baking tray to form one layer. Otherwise, your cashews will not roast evenly; some may burn while others remain too raw.
Make sure that you stir the cashews every three to five minutes as they finish cooking. If you cook them without stirring, they’ll be more likely to burn or cook unevenly.
It may help to combine the sugar and salt in a small, clean bowl prior to sprinkling the ingredients over the cashews. Mixing them beforehand will make it easier to distribute an even amount of both over the nuts.
