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{Sunday’s With Joy} Honey Mustard Roasted Cashews

This is one of those recipes that you make and you say, “Oh….WOW!” I snack on nuts every day. Cashews are one of my favorite nut, all buttery and crunchy, yummy on salads or just by the handful. This is a fantastic way to eat a cashew. I could eat up every little last piece of these wonderful Honey Mustard Roasted Cashews, but I must refrain myself! Your friend’s will be thrilled if you make these before you go to a party and bring them as a gift, or else you may be sitting in front of the computer shopping and then unbeknownst to you, your bowl of nuts has vanished!  Not that this happened to me or anything like that.

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Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. 

Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | PINTEREST BLOGLOVIN |INSTAGRAM

Honey Mustard Roasted Cashews
Yield: 4 servings

Honey Mustard Roasted Cashews

An anytime snack, these honey mustard roasted nuts are perfect for a party or to pack away for a midday pick me up.


  • 1 1/2 cups raw cashews
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground yellow mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes


    Preheat oven to 375 degrees F. Line baking sheet with parchment paper.

In a bowl, stir together the honey, olive oil, mustard, red pepper flakes, and salt. If the honey is very thick, microwave it for a couple of seconds to make it thinner, this will be a better coating for the cashews. Toss cashews into the honey mixture and coat cashews well.

Place cashews in a single layer on a baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring halfway through the cooking time. Keep an eye on the cashews after about 12 minutes. The cashews can burn quickly.

Remove from oven. Toss to coat and loosen from the parchment. Allow cooling before enjoying. Store in an airtight container at room temperature.


Keep a close eye after cashews have been in the oven for 10-12 minutes, cashews can burn quickly

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Nutrition Information



Serving Size


Amount Per Serving Calories 333Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 0mgSodium 292mgCarbohydrates 24gFiber 2gSugar 12gProtein 9g

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Nettie Sebastian

Saturday 20th of February 2016

I just stoped by to see how you did the nuts !


Monday 22nd of February 2016

Thank you Nettie for stopping by, hope you enjoy this recipe! Love cashews!

Nettie Moore

Sunday 30th of September 2012

Krista,You will go crazy for these, I am craving them now!!Nettie


Sunday 30th of September 2012

Oh yum! I am a cashew freak, but don't think I've ever had them flavored. Only candied. I'm super excited! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

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