German Roasted Nuts Recipe -
German Roasted Nuts Recipe
  • READY IN 45 mins

German Roasted Nuts

Recipe by  

"Great tasting German-style roasted nuts you get at fairs and festivals!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    45 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  2. Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
  3. Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
  4. Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
  5. Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2013

Recipe Group Selection: 14, September 2013 ~ I'm a few weeks behind on making this recipe, but it got done. Thought these were good, but think we would have liked them better made with almonds. The honey flavor really comes through in this recipe. Make sure they are completely cool before adding the additional sugar/cinnamon mixture.

Most Helpful Critical Review
Oct 08, 2013

Made these for Recipe Group. I had some problems with the mixture, I ended up with caramel almost on the nuts and had to pry them off the foil. I don't know if it would benefit from tossing the nuts in the mix first and cooking till dry and then roasting or if stirring in the oven would help. They were tasty, but I probably won't make again this way.


13 Ratings

Sep 14, 2013

Made these for Recipe Group...We LOVED these! I did use whole almonds in place of the cashews b/c they are more affordable for me to buy (they worked out great!), but followed the recipe otherwise. I did end up adding more cinnamon sugar to get a better coating on them, so they wouldn't be sticky. These really came together quickly, and would be wonderful to give as gifts. I will def be making these again~YUM! Thanks for sharing. ;)

Jan 01, 2013

SO GOOD! Made them twice in a week period!

Oct 25, 2014

made this recipe for Oktoberfest party. Wasn't sure I had enough cashews so I added 2 cups of whole almonds and 2 cups of pecans (because they are my personal favorite) Turns out that made it the perfect amount - for a Double Batch!! Hurried and put necessary ingredients with original to double mixture. Other than accidentally doubling batch I added 1 TBS of sea salt before cooking. LOVED the results! Can't wait to see how they go over at party yet part of me wants to keep some home!! ;-)

Sep 26, 2013

I saw this on Recipe Group and happened to have a large container of cashews I needed to use. I don't know what I may have done wrong but these remained moist & sticky. I added a considerable amount of additional cinnamon sugar but it just absorbed the moisture and stayed sticky. The flavor was good and did enjoy picking at them but wouldn't make them to have for company as I had hoped.

Sep 15, 2013

I thought these were just Fine! I know that sweet things need a little salt, so in went a tiny bit with the honey mixture. Since I am aware of Splenda being sweeter then regular sugar, I took the liberty to add a sprinkle of Kosher salt to the top of the nuts. I used Splenda along with the cinnamon for the final topping. Good little snack!

Dec 16, 2014

I'd say follow this recipe to a T for possible success. I think I let the cashews sit too long on the tin foil after they had come out of the oven and they became like peanut brittle and also stuck to the foil. I had to put the pan back in the oven to soften the honey to get them off, then cooled them the rest of the way on a regular baking pan. Although I didn't try it, I like Patty Cakes's idea of adding a little salt. I think that might be better with almonds than cashews.


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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