Honey sesame cashews are a sweet and salty treat that's perfect for snacking. Whole cashews are coated in a thin layer of honey and toasted sesame seeds with a hint of heat from the addition of cayenne pepper.
Make a batch of honey sesame cashews with just five minutes of prep. All you need are four ingredients to get started!
These cashew clusters are made with whole roasted cashews, honey, sesame seeds, and a little bit of cayenne pepper. If the cayenne pepper seems intimidating to you, it adds just a slight heat without making the cashews super spicy. It can also be omitted entirely if that's not your style.
Toss honey sesame cashews on a salad, serve as a snack on their own, or add to your next charcuterie board.
Ingredients and substitutions
For this recipe, you'll need whole or halved cashews, toasted sesame seeds, honey, salt, and cayenne pepper.
- Cashews - For best results, use whole or halved roasted cashews. They can be substituted with peanuts, almonds, or a can of mixed nuts if desired.
- Honey - Maple syrup has worked for readers as a substitute, but I haven't tested this myself.
- Sesame seeds - Lightly toasted sesame seeds add a nutty flavor and crunch.
- Seasoning - Salt helps balance the sweetness of the honey, and cayenne pepper adds a hint of heat. If you'd prefer, the cayenne can be omitted.
Tips and tricks
Parchment paper - Potentially the most important step of this recipe is lining your baking sheet with parchment paper (or using a silicone baking mat). These honey glazed cashews are very sticky before and just after baking, and will adhere to an unlined baking sheet.
Toasting your sesame seeds - Toasting sesame seeds helps bring out their nutty flavor and makes them a little crunchier. If your sesame seeds are not yet toasted, I recommend giving them a light toast before preparing this recipe. Sesame seeds can be toasted in a dry skillet over medium heat for up to 3 minutes, stirring often. Or, they can be toasted in your preheated oven for up to 5 minutes on a lined baking sheet.
Allow cashews to cool completely - Your cashews may be slightly sticky straight out of the oven, but the honey glaze will harden once they've cooled completely.
Break into clusters - After your cashews have cooled completely, you'll need to break them into small, bite size clusters for easy snacking.
Frequently asked questions
They make a great salad topping, for snacking by the handful, added to a charcuterie board, or packaged and given as a gift.
Honey sesame cashews will keep for 1 week or more in a tightly sealed container at room temperature.
Your baking sheet must be lined with parchment or a silicone baking mat. Honey coated cashews will stick to an unlined baking sheet.
Yes, simply omit the cayenne pepper for a mild flavor.
Recommended
📖 Recipe
Honey Sesame Cashews
Ingredients
- 2 tablespoons (42 g) honey
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon toasted sesame seeds
- 1 cup (112 g) roasted cashews, whole or halves
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper (cashews will stick to an unlined baking sheet). Set aside.
- In a bowl, combine honey, salt, and cayenne pepper. Add toasted sesame seeds and cashews, stirring until evenly coated.
- Pour coated cashews onto lined baking sheet and spread into a single layer. Bake for about 15-18 minutes, Stirring once halfway through.
- Remove from oven and allow to cool on baking sheet before removing. Cashews will be sticky before cooling. Store in a sealed container at room temperature.
Equipment Recommendations
Notes
- Baking sheet must be lined with parchment or a silicone baking mat. Honey coated cashews will stick to an unlined baking sheet.
- Cashews can be substituted with peanuts, almonds, walnuts, or pecans.
- Cayenne pepper can be omitted without affecting the recipe (it adds a slight heat that is not super spicy).
- Store prepared cashews in a tightly sealed container at room temperature for 1 week or more.
What type of cashews do you start with? Raw? Roasted unsalted? Roasted salted?
Hi Karen, I used raw cashews for this recipe!
Snacktime just got SO much better. These look amazing, maybe even addictive. Definitely need to try!