Dishing Up the Dirt

Honey & Za’atar Roasted Cashews

Before I left for my road trip I whipped up a batch of these honey and za’atar roasted cashews so that I’d have something delicious to snack on while traveling. As luck would have it, I left my mason jar of nuts on the kitchen counter and had to relay on gas station trail mix instead. Taylor happily ate the batch while I was away and now we’re munching our way through batch number two. I love the combination of sweet honey, pungent za’atar and buttery cashews. I made my own za’atar blend following this recipe but feel free to use store bought here too!

I hope you all enjoy these delicious nuts as much as we do. They’re the perfect mid afternoon pick-me-up and taste equally good at happy hour with some buttery Chardonnay or a pint of your favorite beer. Dig in!

Cheers from Tumbleweed Farm

Honey & Za'atar Roasted Cashews

Prep Time: 5 minutes    Cook Time: 15 minutes    Serves: 2 cups

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons za'atar
  • 2 cups unsalted raw cashews
  • pinch of fine sea salt (many za'atar spice blends already have salt so add this just to taste)


  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl mix the oil, honey and za'atar. Stir well. Add the cashews to the bowl and mix until evenly coated in the mixture.
  3. Spread the mixture in a single layer on the prepared baking sheet. Sprinkle with a little sea salt and bake in the oven until lightly browned, about 10-12 minutes. Remove from the oven and let the nuts cool. When cool enough to hand, use your hands to break the nuts apart (it's okay if some are left in clumps)
  4. Store in an airtight container on the counter for up to 7 days.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary

Leave a Reply

Sign up

Fresh recipies delivered to your inbox!