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"Everything" Honey Glazed Cashews are an addictive blend of sweet & savory: crunchy glazed cashews with the flavours of everything bagels!
Remember last year, when I happened across Jeow sauce locally, and created my Honey Jeow Glazed Cashews?
This recipe is kind of a belated/related "part 2" for that one.
See, shortly after I created that recipe, Facebook served me an ad for "Everything" seasoned nuts. I can't remember if they were cashews or not, but they were basically just seasoned, roasted nuts. Very simple... and very expensive!
I appreciate the whole "small-batch, artisan" thing, but ... nah. I'd make my own.
A bit of Googling showed that there were a few recipes for the same basic idea - oiled nuts, tossed with seasoning, and roasted... but I was thinking in a different direction: Glazed "Everything" nuts!
I love the whole sweet/savoury combination thing, when it comes to snacking. The idea of a glaze - like I did for my Jeow cashews - but tossed with Everything Seasoning - sounded like it could be really, really good.
So I bought some cashews and never got around to it... till recently. Whoops!
These are super quick and easy to make and the recipe doesn't require any special equipment. I do have a bunch to say about the ingredients though (again, because I'm cheap!), so let's get to it!
How to Make Everything Bagel Seasoning
First off, you can absolutely use commercially made "Everything" Bagel Seasoning, I’m sure it’s fine (as long as salt is one of the last ingredients!).
Personally, I’ve never bought it.
For one, I’m cheap. Not only is a small jar of the stuff way more expensive than I’m willing to pay for any seasoning blend, I also go through a TON of this... *and* the ingredients are all things I have on hand anyway.
It takes about 2 minutes to make - literally just measuring and mixing - so I definitely recommend making it yourself.
Not only do we use this for making these glazed cashews, but it’s also great for coating roasted chicken breasts, sprinkling on popcorn, or mixing into cream cheese for a dip.
(Cream cheese + Everything Seasoning, spread on a toasted plain bagel? “Inside out everything bagel”!)
Before I get to my seasoning recipe, I want to talk about the ingredients a bit, as most have some really great *other* uses, as well!
Everything Bagel Seasoning Ingredients
Poppy Seeds
Poppy Seeds are - for the most part - a single use ingredient in our house. 9 time out of 10, we’re making this seasoning with it, so we still go through a fair amount.
Like the rest of the ingredients, these are much more expensive if you’re only buying an oz or so at a time, so I definitely recommend buying larger amounts, and just freezing what you won’t use in the next few months.
Aside from that, we use them for Homemade Bagels, and lemon poppyseed muffins.
I really should post a recipe for those muffins someday...
Sesame Seeds
I like to buy the 1 kg Yupik bags of Sesame Seeds and Black Sesame Seeds. I have a couple LARGE shakers for the seeds (reused from sesame seeds purchases before I found Yupik!), and keep the rest of the bag in the freezer until I need to refill the shakers.
We go through a lot of sesame seeds not only with this seasoning, but through my Sesame Crusted Tofu (Which we also do for baked salmon), and making Furikake for my Easy Sushi Casserole
Minced Garlic
Like Poppy Seeds, I mostly use Dried Minced Garlic for making this seasoning... but - again - we go through enough of it that it makes sense to buy larger quantities of the stuff.
In addition to this seasoning, I use it in my Homemade Montreal Steak Spice (And Marinade), and my Pumpernickel Everything Bagels
Minced Onion
Dried Minced Onion is another one that we go through a LOT of, even outside of this recipe.
In addition to the recipes I use the garlic for, we use it in my Easy Dill Dip. That’s actually the bulk of where our minced onion goes - we don’t even bother freezing the containers, we go through it fast enough!
Coarse Sea Salt
Coarse Sea Salt is great for adding a bit of salt on top of something, with the intent of it NOT blending in.
IE: PRETZELS! I use it not only for this seasoning, but for my Jalapeno Popper Stuffed Pretzel Bites, and my Beer Pretzels with Jalapeno Jack Dip.
I also use it when making my ridiculous Gluten-Free Chewy Chocolate Salted Caramel Cookies (On my new gluten-free blog, Beyond Flour!).
Everything Bagel Seasoning Recipe
With all of that said, here’s my super easy recipe!
For this one, I do it by proportions, rather than as set amounts. This way, it’s easy to make a small amount (for instance, this time around I used a tablespoon as a “part”, and ended up with a bit more than I need for this recipe), or a LARGE amount.
A “part” can be whatever you want it to be. A tsp, a Tbsp, ¼ cup, 1 cup, even a Liter.
2 parts Poppy Seeds
1 part Dried Minced Garlic
1 part Dried Minced Onion
1 part Black Sesame Seeds
1 part Plain or Toasted Sesame Seeds
1 part Coarse Sea Salt
Mix all the ingredients together, store in an airtight container.
Stir or shake before using, as the poppy seeds tend to settle in the bottom.
How to Make Everything Seasoned Honey Glazed Cashews
Preheat your oven, line a baking sheet with parchment paper.
Spread cashews out evenly on the prepared baking sheet. Bake - stirring every 3-4 minutes or so - for about 12 minutes.
In a large, heat-safe bowl, combine sugar, everything seasoning, and salt. Set aside.
When cashews are almost finished roasting, combine honey and olive oil in a medium saucepan, and start heating it over medium-high heat.
At this point, I like to have everything laid out and ready to go, as things start moving quickly!
Anyway, as the honey starts simmering, add roasted cashews and stir well to coat completely. Continue to cook, stirring constantly, until all of the liquid has absorbed, 5-6 minutes.
It’ll go through a few stages. When you first add the nuts, it’ll fizz up and look like there’s too much liquid. Then, things will get progressively darker. As the liquid absorbs/coats and caramelizes, you’ll end up with a deep, reddish caramel colour:
DO NOT WALK AWAY FROM IT as it’s cooking, it can burn easily!
Once there’s not really any liquid left (there will be some thick caramel), pour cashews out into the large bowl, gently tossing to coat evenly with the sugar- seasoning mix. Stir until the sugar is no longer visible/white:
Spread cashews out evenly on the still-lined baking sheet, separating them well.
Allow to cool completely before storing in an airtight container.
Important Note!
Don't worry when they are soft/gooey when they first come out of the syrup, they harden as they cool.
More Snacky Recipes
Looking for something fun to munch on? I've got some fantastic recipes for you!
Canadian Popcorn Seasonings
Clodhoppers
Dill Pickle Cream Cheese Dip
Dill Pickle Gummy Worms
Dill Pickle Waffle Fries
Game Day Fruity Glazed Popcorn
Ginger Wasabi Dip
Honey Jeow Glazed Cashews
Hot Cheeseburger Dip
Jalapeno Beer Peanut Brittle
Maple White Cheddar Popcorn
Moroccan Twist Salted Caramel Popcorn
Porter House Guacamole
Porter's Epic Popcorn
Queso Dip from Scratch
Roasted Chickpeas
Smoked French Fries
Sweet Heat Salted Caramel Popcorn
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Everything Bagel Honey Glazed Cashews
"Everything" Honey Glazed Cashews are an addictive blend of sweet & savory: crunchy glazed cashews with the flavours of everything bagels!
Prep Time5 minutes mins
Cook Time12 minutes mins
Cooling time1 hour hr
Total Time1 hour hr 17 minutes mins
Course: Snack
Cuisine: American, Canadian
Servings: 6 - 3 Cups
Calories: 528kcal
Author: Marie Porter
Equipment
Baking Sheets
Ingredients
- 3 cups Unsalted Cashews About 14 oz
- ½ cup Granulated Sugar
- 4 tablespoon "Everything" Bagel Seasoning Homemade or Store Bought
- ¼ teaspoon Salt
- ½ cup Honey
- 1 tablespoon Olive Oil
Instructions
Preheat oven to 350F, line cookie sheet with parchment paper.
Spread cashews out evenly on prepared baking sheet. Bake - stirring every 3-4 minutes or so - for about 12 minutes.
In a large, heat-safe bowl, combine sugar, everything seasoning, and salt. Set aside.
When cashews are almost finished roasting, combine honey and olive oil in a medium saucepan.
Bring to a boil over medium-high heat, add roasted cashews and stir well to coat completely. Continue to cook, stirring constantly, until all of the liquid has absorbed, 5-6 minutes.
Pour cashews out into the large bowl, gently tossing to coat evenly with the sugar- seasoning mix.
Spread cashews out evenly on the still-lined baking sheet, separating them well. Allow to cool completely before storing in an airtight container.
Notes
Don't worry when they are soft when they first come out of the syrup, they harden as they cool.
Nutrition
Calories: 528kcal | Carbohydrates: 59g | Protein: 12g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Sodium: 631mg | Potassium: 441mg | Fiber: 2g | Sugar: 44g | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg
