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Honey Jeow Glazed Cashews
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5 from 1 vote

Honey Jeow Glazed Cashews

Honey Jeow Glazed Cashews havea great combo of flavours and textures - sweet, spicy, crunchy, a little salty - with a complex umami flavour from the Jeow.
Prep Time5 mins
Cook Time12 mins
Cooling time1 hr
Total Time1 hr 17 mins
Course: Snack
Cuisine: Asian, Canadian, Laotian
Keyword: Asian Sauce, Cashews, glazed nuts, gluten-free, glutenfree, hot sauce, Jeow, Jeow Hot Sauce, Laotian Hot Sauce, Nuts, spicy
Servings: 6 - 3 Cups
Calories: 528kcal
Author: Marie Porter


Baking Sheets


  • 3 cups Unsalted Cashews About 14 oz
  • ½ cup Granulated Sugar
  • ¾ tsp Salt
  • ½ cup Honey
  • 1-2 Tbsp Jeow Hot Sauce Or Sriracha
  • 1 Tbsp Olive Oil


  • 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 bowl, combine sugar and salt. Set aside.
  • When cashews are almost finished roasting, combine honey, hot sauce, 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- salt mix.
  • Spread cashews out evenly on the still-lined baking sheet, separating them well. Allow to cool completely before storing in an airtight container.


Don't worry when they are soft when they first come out of the syrup, they harden as they cool.


Calories: 528kcal | Carbohydrates: 59g | Protein: 12g | Fat: 31g | Saturated Fat: 5g | Sodium: 357mg | Potassium: 440mg | Fiber: 2g | Sugar: 44g | Vitamin C: 2mg | Calcium: 26mg | Iron: 4mg