Great tasting German-style roasted nuts you get at fairs and festivals!

Anonymous

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
20 mins
total:
45 mins
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.

    Advertisement
  • Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.

  • Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.

  • Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.

  • Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.

Nutrition Facts

249 calories; protein 5.3g; carbohydrates 22g; fat 17.3g; cholesterol 3.8mg; sodium 229.9mg. Full Nutrition
Advertisement

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2013
Made these for Recipe Group...We LOVED these! I did use whole almonds in place of the cashews b/c they are more affordable for me to buy (they worked out great!) but followed the recipe otherwise. I did end up adding more cinnamon sugar to get a better coating on them so they wouldn't be sticky. These really came together quickly and would be wonderful to give as gifts. I will def be making these again YUM! Thanks for sharing.;) Read More
(13)

Most helpful critical review

Rating: 3 stars
10/08/2013
Made these for Recipe Group. I had some problems with the mixture I ended up with caramel almost on the nuts and had to pry them off the foil. I don't know if it would benefit from tossing the nuts in the mix first and cooking till dry and then roasting or if stirring in the oven would help. They were tasty but I probably won't make again this way. Read More
(6)
23 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/14/2013
Made these for Recipe Group...We LOVED these! I did use whole almonds in place of the cashews b/c they are more affordable for me to buy (they worked out great!) but followed the recipe otherwise. I did end up adding more cinnamon sugar to get a better coating on them so they wouldn't be sticky. These really came together quickly and would be wonderful to give as gifts. I will def be making these again YUM! Thanks for sharing.;) Read More
(13)
Rating: 4 stars
09/28/2013
Recipe Group Selection: 14 September 2013 I'm a few weeks behind on making this recipe but it got done. Thought these were good but think we would have liked them better made with almonds. The honey flavor really comes through in this recipe. Make sure they are completely cool before adding the additional sugar/cinnamon mixture. Read More
(10)
Rating: 4 stars
12/23/2014
These were pretty good though not what you get at a fair. The honey flavor was a bit overpowering and they were too sticky. I prepared the recipe as indicated with only one exception. In lieu of using all cashews I used whole almonds whole pecans and cashews in equal amounts. These were fine but I will be looking for another recipe. I prepared these on PARCHMENT PAPER not foil. The nuts did not even consider sticking to the parchment paper. Parchment paper is oven safe up to 420 F. I only use foil when I am unable to use parchment paper. Read More
(8)
Advertisement
Rating: 3 stars
10/08/2013
Made these for Recipe Group. I had some problems with the mixture I ended up with caramel almost on the nuts and had to pry them off the foil. I don't know if it would benefit from tossing the nuts in the mix first and cooking till dry and then roasting or if stirring in the oven would help. They were tasty but I probably won't make again this way. Read More
(6)
Rating: 5 stars
10/25/2014
made this recipe for Oktoberfest party. Wasn't sure I had enough cashews so I added 2 cups of whole almonds and 2 cups of pecans (because they are my personal favorite) Turns out that made it the perfect amount - for a Double Batch!! Hurried and put necessary ingredients with original to double mixture. Other than accidentally doubling batch I added 1 TBS of sea salt before cooking. LOVED the results! Can't wait to see how they go over at party yet part of me wants to keep some home!!;-) Read More
(5)
Rating: 5 stars
01/01/2013
SO GOOD! Made them twice in a week period! Read More
(4)
Advertisement
Rating: 3 stars
09/26/2013
I saw this on Recipe Group and happened to have a large container of cashews I needed to use. I don't know what I may have done wrong but these remained moist & sticky. I added a considerable amount of additional cinnamon sugar but it just absorbed the moisture and stayed sticky. The flavor was good and did enjoy picking at them but wouldn't make them to have for company as I had hoped. Read More
(2)
Rating: 4 stars
09/15/2013
I thought these were just Fine! I know that sweet things need a little salt so in went a tiny bit with the honey mixture. Since I am aware of Splenda being sweeter then regular sugar I took the liberty to add a sprinkle of Kosher salt to the top of the nuts. I used Splenda along with the cinnamon for the final topping. Good little snack! Read More
(2)
Rating: 5 stars
06/29/2014
I quartered the recipe and added only a pinch of cinnamon. It only took about 7-10 minutes in my convection oven stirring a few times. I also added the finishing sugar while still warm then I cooled the nuts. I added about 1/2 teaspoon salt at the end. Read More
(2)
Advertisement