CANDIED CASHEWS
Provided by Food Network Kitchen
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;
CINNAMON SUGAR CANDIED CASHEWS
Steps:
- Preheat oven to 250° and line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the sugars, cinnamon, and salt.
- In another large mixing bowl, whisk together the egg white, vanilla, and water until frothy.
- Pour the cashews into the egg white mixture and stir to evenly coat.
- Pour the cashews into the sugar mixture and stir to evenly coat.
- Spread the cashews evenly onto the prepared baking sheet, trying to keep them in a single layer.
- Bake for 20 minutes, stir, then bake another 30 minutes.
- Remove from oven and let set. Once slightly cooled, break apart any cashews that are stuck together and serve.
CINNAMON SUGAR CANDIED CASHEWS
Make the fancy store-bought candied cashews at home! Salty-and-sweet, ready in 30 minutes, and so good! Add to salads, granola, and more!
Provided by Averie Sunshine
Categories Chips, Crackers, Snack Mixes & Nuts
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 300F. Line a baking sheet with a Silpat or parchment paper. Don't skip lining your baking sheet; set aside.
- To a large bowl, add the egg white, water and whisk vigorously until very frothy, foamy, and bubbly, about 2 minutes by hand.
- Add the nuts and stir to coat.
- Add the sugars, cinnamon, salt, and optional cayenne, and stir to coat evenly.
- Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
- Bake for 25 to 30 minutes (I baked 28 minutes); don't overbake or nuts can burn. Coating will appear bubbly, quite soupy and wet in the center of tray even when nuts are ready to be pulled from oven. It will seem like nuts should bake longer so the coating dries out more, but it firms up dramatically as nuts cool. As always, use your judgment and let your nose and eyes be your guide to doneness.
- Allow nuts to cool on baking tray for at least 30 minutes. Ideally, leave nuts on baking tray and exposed to air to cool overnight; this helps them get extra crispy and crunchy.
- When nuts are cool enough to handle, break apart large clusters.
- Transfer nuts to airtight containers or jars.
Nutrition Facts : Calories 246 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 401 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SPICED CANDIED CASHEWS
Provided by Claire Robinson
Categories appetizer
Time 15m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
- Meanwhile, mix the spices together in a small bowl.
- After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
- Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
- Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.
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