Easy Candied Cashews Recipes

CINNAMON SUGAR CANDIED CASHEWS

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.

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 CASHEWS

Steps:

• Melt 1 tablespoon of butter in a pot on low medium heat. Once melted, add 1 cup of cashews and ½ cup of brown sugar. Add ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt, and ¼ teaspoon cayenne pepper to the pot.
• Mix continuously until the sugar is completely melted (roughly 10-15 minutes).
• Once the sugar is melted, spread the cashews on a tray lined with baking paper and leave the nuts and the mixture to cool until everything hardens.
• Break up the nuts once everything has cooled and enjoy!

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.;

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

EASY CANDIED NUTS RECIPE

Steps:

• Preheat oven to 300 degrees.
• In a medium bowl beat egg whites until stiff peaks form.
• Gradually stir in sugar, vanilla, and cinnamon. Then fold in nuts.
• Spread the mixture on a parchment lined cookie sheet.
• Bake for 30 to 40 minutes, stirring every 10 minutes until toasted and crispy. (I used a spatula and carefully turned it over every 10 minutes)
• Store in an airtight container.