Please consult the OU's guidelines for checking fruits and vegetables.

Salt and Honey Cashews
This recipe is kosher for Passover.
Salt and Honey Cashews Eileen Goltz | Pareve
30 minutes 10 minutes
20 minutes
5 cups

  • 4½ cups raw unsalted cashews
  • 2 Tablespoons oil
  • ½ cup packed brown sugar
  • 1 Tablespoon water
  • 2 Tablespoons honey
  • 4 teaspoons kosher salt

  1. Heat the oven to 350°F and arrange a rack in the middle of the oven.
  2. In a large bowl, toss the cashews with oil until well coated; set aside.
  3. In a sauce pan combine the brown sugar, water, and honey. Place over medium-high heat, and bring to a boil. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes.
  4. Drizzle the mixture over the cashews and stir to coat.
  5. Transfer nuts to a baking sheet and spread in a single layer. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
  6. Sprinkle the salt over nuts and stir to coat.
  7. Let cool completely on the baking sheet, and break up any large pieces before serving.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.