More Sweet Things
Salted Caramel Roasted Cashews
Salted caramel cashews are one of those snacks I make when I want something a little indulgent but still simple. I coat roasted cashews in a quick caramel made with butter, caster sugar, and a pinch of sea salt, then bake until golden and crisp. They’re sweet, salty, and incredibly moreish – perfect for gifting, snacking, or topping desserts. I always make a double batch because they disappear faster than I care to admit. Sweet and salty magic in every bite.
Ingredients
- 200g cashews
- 30g butter
- 30g golden syrup
- 15g caster sugar
- 1/2 tsp sea salt flakes
Instructions
- Preheat oven to 170C, and line a baking tray with baking paper.
- Melt together the butter, golden syrup, sugar and salt in a small pot over low-medium heat until runny, and all ingredients are thoroughly melted.
- Increase heat to medium and heat through until the caramel starts to bubble.
- Add the cashews to the caramel and quickly stir through.
- Transfer to the prepared tray and spread out in an even layer.
- Transfer to the hot oven and roast for 15 minutes, turning the cashews halfway through to ensure even colouring.
- Remove from the oven and rest for 15 minutes.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 265mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 3g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Salted Caramel Cashews Recipe
Christmas in July (Sort Of)
Salted Caramel Cashews might not scream mid-July, but they absolutely scream childhood nostalgia for me. I grew up in Australia where Christmas was hot, humid, and full of fresh fruit and bowls of nuts on the table first thing in the morning. Perfect for little ones who couldn’t sit still long enough for a cooked breakfast because they were too busy playing with whatever Santa had brought. Of all the things on that breakfast table, my absolute favourite was the honey-roasted cashews. Sticky, sweet, and just a little bit salty. Heaven. But as an adult, I wanted to give them a bit of a glow-up. Hence, my Salted Caramel Cashews were born. They’re a bit more sophisticated, a bit more balanced, and far too easy to eat by the handful.
Honestly, these are a hit with just about everyone who tries them. I like making up little jars of them to add to gift hampers around Christmas or putting out bowls of them at gatherings and parties. There’s just something about that salty-sweet crunch that makes people hover by the snack table. And because the recipe is so simple, you can knock out a batch in no time. Great for when you need a last-minute gift or forgot you agreed to bring a plate. Been there. Done that. Turned up with these instead!
Also, I know it’s July and not exactly the festive season, but you’ll have to forgive me. Living in Scotland now, July actually feels like the Christmas weather I grew up imagining from books and movies. Cold. Cosy. Ideal snack food weather. It might be too early to start playing Bublé, but it’s never too early for a bit of holiday spirit. Besides, who doesn’t want a little pick-me-up this time of year? These salted caramel cashews are pure joy in a bowl.
A Nod to Nostalgia
I think a lot of my recipes come from this place of wanting to recreate a feeling, not just a flavour. That Christmas morning buzz. That special-food-on-the-table sort of magic. And while my childhood self wouldn’t have known what salted caramel was, she definitely knew what it meant to feel like something was a treat. This recipe channels that perfectly – it’s indulgent without being complicated, it tastes fancy without needing fancy ingredients., and more importantly, it feels like it belongs in that little lineup of childhood Christmas foods. Just with a bit more grown-up flavour.
And to be honest, the idea to turn them into Salted Caramel Cashews came out of pure snack experimentation. I’d made honey-roasted ones plenty of times, but I wanted something with more depth and less stickiness. The result? A glossy, golden coating with just the right amount of crunch and a whisper of salt to cut through the sweetness. It’s the kind of thing that makes you reach for “just one more” until the whole jar is mysteriously empty.
They’re also weirdly versatile. I’ve added them to cheese boards, crumbled them over ice cream, even used them as a sneaky garnish for cakes and cupcakes. They make you look like you’ve put in loads of effort, even when all you’ve done is stir some ingredients in a pan and toss in some cashews. It’s the best kind of low-effort cooking – the kind that makes you look impressive.
Make It Your Own
One of the best things about making flavoured nuts is that they’re forgiving little things. Don’t have golden syrup? Use honey. Want to make them vegan? Go for maple syrup and coconut oil instead of butter. Like things extra salty? Add a little sprinkle of flaky salt at the end. Hate cashews (gasp)? Swap in almonds or pecans. It’s the sort of recipe that meets you where you’re at, whether you’re cleaning out the pantry or just don’t want to run to the shops.
And because it’s such a small batch treat, you don’t have to worry about wasting ingredients. You can double or triple the recipe easily if you’re making gifts or hosting a crowd, but even just a small batch is worth it for an afternoon snack. I’m not saying I’ve had these with a cup of tea instead of lunch, but I’m also not not saying that. You do you.
I think part of the magic is that they hit all the right notes: buttery, crunchy, sweet, salty. That perfect balance. The kind of thing you want to tuck into while you’re wrapping presents or watching terrible Christmas movies. Or let’s be real – scrolling Pinterest in July pretending you’re getting a head start on the holiday season. No judgment. I’ve done it too.
Ingredients Breakdown
Cashews are the star here, obviously. They’re soft, buttery, and mellow enough to let the caramel shine without being bland. I always go for raw, unsalted ones so I can control the flavour. Butter adds richness and helps create that golden caramel finish. You can swap it for coconut oil if you want to go dairy-free, but I like the depth that butter gives.
Golden syrup is my go-to sweetener for this. It adds that signature caramel warmth without being overly sweet. But like I said, if you only have honey, that’s a totally fine substitute. I use caster sugar instead of brown sugar – it keeps the texture lighter and the caramel a little more delicate. And then salt. Good sea salt. The kind that punches through the sweetness just enough to make your eyes roll back a little. You want it in the caramel, and you want it as a finishing sprinkle. Trust me.
You can absolutely get fancy with spices if you like – a little cinnamon or smoked paprika wouldn’t go amiss if you want to lean into that sweet-and-spiced snack territory. But for me, the simplicity is what makes these shine. A handful of pantry staples. A quick stir. And before you know it, you’ve got yourself the kind of snack that disappears far too quickly. The hardest part is not eating them all before they’re cooled. Or, if you’re me, not eating them all before anyone else even knows they exist.
