Instructions

1. 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.
2. Pour in the honey and stir to coat evenly. Cook for 5 minutes or until the honey bubbles in the pan. Stir often!
3. 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.
4. 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.
5. Line a baking sheet with parchment paper. Pour the hot, coated cashews onto the parchment paper.
6. While the candied cashews are still hot, sprinkle on sea salt flakes.
7. Allow the pan to cool for 15-30 minutes. Then simply break apart like you would if you were making peanut brittle.
8. Store in an airtight container.