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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
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. ;)

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.


15 Ratings

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.

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!! ;-)

Dec 23, 2014

These were pretty good, though not what you get at a fair. The honey flavor was a bit overpowering and they were too sticky. I prepared the recipe as indicated with only one exception. In lieu of using all cashews, I used whole almonds, whole pecans and cashews in equal amounts. These were fine, but I will be looking for another recipe. I prepared these on PARCHMENT PAPER, not foil. The nuts did not even consider sticking to the parchment paper. Parchment paper is oven safe up to 420°F. I only use foil when I am unable to use parchment paper.

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!


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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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