These skillet-toasted candied cashews are truly one of the best crunchy sweet snacks! Coated in a candied honey sugar coating and finished with flaky sea salt, you’ll be hard-pressed to stop eating them!
The Perfect Sweet Crunchy Snack
If you’ve ever been to a fair or visited a street vendor, you’ve probably had roasted nuts. This is taking those glorious nuts to a candied sugar crunch coated level.
They are sweet, crunchy, salty and absolutely delicious! One bite and you’ll be hooked!
Only 4 Ingredients Needed!
I love recipes like this one. Not only are these candied cashews absolutely delicious, but they are also SO EASY to make! And most of us have all the stuff on hand already.
- Cashews
- Honey
- Sugar
Grab Your Skillet And Spatula!
This recipe comes together pretty quickly so you’re going to want to make sure you have everything set up before you start making it.
- To a non-stick skillet or Dutch oven over medium heat, add in the cashews and stir frequently. Do this for about 5-6 minutes until the cashews are hot but not burnt. You’ll be able to smell the warm nuttiness.
- Pour in the honey and stir to coat evenly. Cook for 5 minutes or until the honey bubbles in the pan. Stir often!
- Next, pour in the sugar and stir to coat evenly. It’ll be tough at first as it’s thick but the sugar will start to melt down coating the cashews.
- Stir continuously ensuring that all the nuts are coated and that there’s not a huge pool of liquid at the bottom of the pot. If there is, add in a few more nuts as you don’t want any excess liquid mixture.
Dump It To A Pan
Line a baking sheet with parchment paper. This is what you’re going to pour the hot, coated cashews on after you’re done cooking them.
While they are still hot, sprinkle on sea salt flakes.
Allow the pan to cool for 15-30 minutes. Then simply break apart like you would if you were making peanut brittle.
So Hard To Resist
Please trust me when I say this… RESIST the urge to grab a hot candied nut right off of the pan. It’s HOT and the candied honey and sugar will burn your fingers and the roof of your mouth. And yes, it’s painful!
So please just wait until it’s cool.
…then you can devour til your heart is content!
How To Store This Sweet Treat
Well if you can keep the folks away from this long enough, I store this in an air tight container. I’ll also put it in a candy dish for snacking.
I love making huge batches of this and give it out as holiday gifts.
If you pack it too tightly, it can “re-stick” back together. Not a big deal, just break it up again if needed and dig in!
Recipe Substitutions and Additions
The only thing I’ve not tried with this is using any type of sugar substitute. That’s simply not my area of expertise.
- Nuts – pecans, peanuts, macadamia nuts, pretty much any favorite nut
- Candy – after you spread it out on the baking sheet, sprinkle on some mini chocolate chips or M&Ms
Easy Candied Honey Sugar Crunch Hot Salted Cashews
These skillet-toasted candied cashews are truly one of the best crunchy sweet snacks! Coated in a candied honey sugar coating and finished with flaky sea salt, you’ll be hard-pressed to stop eating them! s
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Category: candied nuts, food gifts, hostess gifts, snacks, sweet treats
- Method: Stovetop
- Cuisine: candied nuts, food gifts, hostess gifts, snacks, sweet treats
Ingredients
- 1 1/2 pounds cashews. unsalted
- 3/4 cup honey
- 3/4 cup sugar
- 1–2 teaspoons Sea salt flakes
Instructions
- To a non-stick skillet or Dutch oven over medium heat, add in the cashews and stir frequently. Do this for about 5-6 minutes until the cashews are hot but not burnt. You’ll be able to smell the warm nuttiness.
- Pour in the honey and stir to coat evenly. Cook for 5 minutes or until the honey bubbles in the pan. Stir often!
- Next, pour in the sugar and stir to coat evenly. It’ll be tough at first as it’s thick but the sugar will start to melt down coating the cashews.
- Stir continuously ensuring that all the nuts are coated and that there’s not a huge pool of liquid at the bottom of the pot. If there is, add in a few more nuts as you don’t want any excess liquid mixture.
- Line a baking sheet with parchment paper. Pour the hot, coated cashews onto the parchment paper.
- While the candied cashews are still hot, sprinkle on sea salt flakes.
- Allow the pan to cool for 15-30 minutes. Then simply break apart like you would if you were making peanut brittle.
- Store in an airtight container.
Leave a Reply