Don't wait to toss in sugar: If you let the cashews cool for too long before tossing in sugar, the sugar won't stick and the cashews will harden up. Let them cool for about 5 minutes so they're not too hot to work with, then quickly toss in sugar before returning to parchment paper to cool completely.

Use parchment paper: To prevent creating a sticky mess, we recommend lining your baking tray with a sheet of parchment paper.

Spread into a single layer: Be sure to spread the cashews into a single layer to ensure they brown evenly. This also helps to cut down on clumping.

Separate the clusters: After coating the cashews in the sugar and placing them on a baking sheet, we recommend using your hands to help separate the nuts. This helps prevent clumping and creates even pieces. You can also further separate the cashews after they have completely cooled. 

Stir throughout: While roasting, we find it best to stir every 5 minutes and turn the tray once while in the oven. This helps to prevent burning and create an even crunch throughout the cashews. 

Storage: The best thing about these cashews is that they can be stored for days in an airtight container. We often keep them on the counter (which leads to us finishing the entire batch in one day). They also freeze well for several months in a sealed container. 

How to serve: We love serving these honey roasted cashews in a bowl as an appetizer or as part of a charcuterie or snack board. They're also delicious as a crunchy topping for mousse, ice cream, tarts, cakes and more.