Honey Cinnamon Oven Roasted Cashews

I'm just coming off of a week of vacation and I'm feeling refreshed. I rarely take vacations where I sit at home, maybe never leave my pjs & binge watch tv. To be fair, I did workout a few times & took a really long walk around town so I wasn't completely worthless. But, my goal for that week was to relax and I did just that.

It was lovely. I hope if you're starting to feel a little burned out or just that you need a bit of a break that you take it. It's important for our physical and mental health. So tell your boss I recommended it!


The other thing I was able to do this week was cook a little bit more. Sounds weird, right? I cook so often for Albert and I and also for the blog, why did I want to cook more on vacation? Well, this vacation was really a break between jobs. And I start my new gig this week. Normally, I'm juggling cooking/writing/blogging for the blog alongside my day job. There seriously aren't enough hours in a day, people!

So when I truly had an entire 24 hours to myself or rather, 168 hours to myself for the week, I knew I wanted to cook up a few things for the blog. There are so many recipes floating around in my head that I just haven't had the time to get to.


I'm lucky enough to get dinner on the table for him & I, let alone a beautifully photographed recipe to share with all of you. Don't get me wrong, blogging is totally my jam. It lights me up in ways I never was possible. But, if I'm going to do something, I want to do it right. So I don't just want to throw up a blog for the sake of saying I did so.

I want it to be something delicious and valuable for all of you. So, sometimes that means the blog takes a slight backseat until I'm able to give it 100% and perfect that recipe.

With starting my new job I began thinking about my snack drawer. You know, the drawer that is a life saver when a meeting runs too long or your boss asks you to finish something up at the 11th hour? Yeah, that drawer. I'm sure you're very familiar with it. Well, regardless if I have long meetings or not, I'm a snacker. And I'm not a fan of going too long between meals without eating.


It doesn't have to be much. It can be a piece a fruit, beef jerky or these honey cinnamon cashews.

GUYS. These cashews are the real deal. Like...all the way real. So real that you'll wonder why you hadn't tried them sooner. This is a recipe I've been telling everyone around me. I have 1 sister completely hooked and a few friends too!


These need to be part of your weekly food prep. They just need to be, okay? No ifs, and's or but's about it!






Need I say more? Let's get after these.


Honey Cinnamon Oven Roasted Cashews


  • 1lb unsalted roasted cashews

  • 2-3 tbsp honey

  • 2 tbsp ground cinnamon

  • 1tbsp olive oil


  • Preheat oven to 250 degrees

  • Lay cashews out in a single layer on a baking sheet

  • Drizzle olive oil over cashews and toss until fully coated

  • Pour honey over cashews & toss again

  • Sprinkle cinnamon over top and toss one last time

  • Place cashews in oven for 45 minutes

  • Every 15 minutes toss to make sure they roast evenly

  • Remove from oven & let cool

  • Store in a sealed container for 1-2 weeks


Did you make this recipe? Tag @lauras.eats and use the hashtag #lauraseats so I can see it.

That would be so cool!



FoodLaura AdomComment