Last week I went to Trader Joes to pick up a few things. Well, honestly I was passing some time and wanted to see what their new items were. I ended up swinging by the nuts section because we eat an insane amount of nuts haha 🙂
I grabbed a bag of sweet sesame roasted cashews because I’ve been on such a sesame/tahini kick and I couldn’t pass them up. Jaryd and I could not stop eating them. We ate them all. Within 24 hours.
Since the store-bought ones used honey, I started to think we could make our own version using a low glycemic sweetener (and a lot less) so we could have our own homemade version that fit better into our dietary needs.
I’ve been wanting to make more snacks and savory dishes with you guys. As much as I can get carried away with desserts and peanut butter (um the dessert section on my blog is poppin’) I wanted to make sure I’ve giving you guys a bunch of recipe options and this snack seemed like the perfect fit.
If you love easy snack recipes, try these spiced nuts, or these roasted pumpkin seeds, or even these cinnamon roll bliss balls! I’m all about that snack life and prepping some on Sunday to have during the week so you don’t grab less healthy options.
Alright guys, let’s jump into the recipe and make some Sweet Sesame Roasted Cashews! Spread the cashews out on a lined baking sheet and roast for 15 minutes.
Transfer the cashews to a large bowl and toss with the toasted sesame seeds, agave nectar, and sea salt.
Spread the coated cashews out again on the baking sheet lined with parchment paper and roast again in the oven for 10 – 15 minutes until the cashews are golden brown.
Allow the cashews to cool completely on the baking sheet before transferring to a jar for storage.
- 16 oz. raw cashews
- 1/4 cup toasted sesame seeds*
- 2 tablespoons agave nectar (honey or maple syrup works too)
- 1 teaspoon sea salt
- Preheat oven to 300F.
- Spread the cashews out on a lined baking sheet and roast for 15 minutes.
- Transfer the cashews to a large bowl and toss with 3/4 of the toasted sesame seeds, agave nectar, and sea salt.
- Spread the coated cashews out again in a single layer on the baking sheet lined with parchment paper.
- Sprinkle with the remaining sesame seeds and roast again in the oven for 10 – 15 minutes until the cashews are golden brown.
- Allow the cashews to cool completely on the baking sheet before transferring to a jar for storage.
*If you have raw sesame seeds, toast them in your pan over medium-high heat, stirring frequently for 5 – 7 minutes until they are golden brown and fragrant.