Candied Sugar Cashews Recipes

EASY CANDIED CASHEWS

Steps:

• Add the butter to a small saucepan over medium heat and let it melt.
• Add the sugar and cashews.
• Stir the mixture frequently (it burns easily so watch it closely) until the sugar melts and caramelizes over the nuts. Once all the sugar has melted and coated the nuts, they're done.
• Spread them onto a plate or piece of parchment paper so they don't all stick together. Some will clump together, which is fine.
• Allow them to cool then store them in a sealed container.

CANDIED CASHEWS

Steps:

• Preheat oven to 300F.
• Mix the cinnamon and sugars in a bowl and set aside.
• With a hand whisker, beat the egg whites until frothy, about 1 minute. Add the water and whisk for about an extra minute.
• Add the nuts to the egg whites and toss to evenly coat the nuts.
• Add the sugar mixture into the nuts and toss to evenly coat.
• Spread the nuts on a cookie sheet lined with parchment paper and baker for 25-30 minutes. Use a wooden spoon to mix the nuts halfway through baking.
• Remove from oven and allow to cool.

CANDIED SUGAR CASHEWS

Steps:

• Preheat oven to 250. Line a baking sheet with parchment paper or a cooking mat. Spray the sheet with cooking spray.
• Make sure to spray it good!
• These will stick really bad to the pan if you don\'t use wax paper or spray it!
• Beat egg white and vanilla in a bowl. Poor cashews into the vanilla egg mixture and stir.
• Make sure to cover all cashews with the vanilla egg mixture.
• I used a drink shaker for this next part but you could just use a bowl if you don\'t have a shaker.
• Combine both sugars into the shaker.
• Add Cashews. and SHAKE!!!!!!!!
• Make sure to coat all of the cashews.
• Pour the cashews onto your baking sheet with the wax paper sprayed with cooking spray.
• Use a spatula to spread them out into a single layer.
• These need to cook for 1 hour.
• BUT you must stir them every 15 minutes so that they will not stick and burn, and will roast just right!!

SPICED CANDIED CASHEWS

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.

CANDIED CASHEWS

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.

SUGAR COATED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
• In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
• Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
• Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.

CANDIED CASHEWS

Steps:

• In a large stainless-steel skillet, combine cashews, sugar, and 1/4 cup water. Bring water to a boil over high heat. Lower heat and simmer, stirring frequently, until water evaporates and sugar crystallizes around nuts, about 5 minutes.
• In a small bowl, combine coriander, cinnamon, allspice, cayenne, and coarse salt. Stir into nuts and continue cooking, stirring constantly, until sugar begins to melt and caramelize, 1-2 minutes.
• Remove to a parchment-lined baking sheet and cool to room temperature before serving, about 5 minutes.