Cinnamon Sugar Candied Cashews
User Reviews
4.5
Cinnamon Sugar Candied Cashews
Description
This recipe starts by whisking egg white and water until very frothy to help the sugar and spices stick evenly to the cashews. The nuts are coated thoroughly with granulated sugar, brown sugar, cinnamon, salt, and a touch of cayenne pepper for optional heat. Spreading the nuts in a single layer on a lined baking sheet prevents sticking and encourages even caramelization.
Baking at 300°F for about 25 to 30 minutes caramelizes the sugars and crisps the nuts, while the coating appears wet and bubbly in the oven. It firms up as the nuts cool, so removing them at the right time is important to avoid burning. The result is nuts covered in a glossy, spiced sugary shell that dries to a crunch once fully cooled.
These candied cashews can be stored airtight at room temperature for at least a month, making them a convenient snack or topping for salads and desserts. Variations can be made by substituting other nuts like almonds or pecans.
Ingredients
- 1 egg whisked to very frothy, white
- 1 tablespoon water
- 3 cups cashews I used 1 pound bag of roasted, lightly salted; substitute with almonds, pecans, walnuts, peanuts or a combo
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 to 2 teaspoons cinnamon or to taste (I used 2 heaping teaspoons)
- 1 teaspoon kosher salt or to taste (salt will vary based on preference and if you’re using salted or unsalted cashews)
- ½ teaspoon cayenne pepper optional and to taste (reduce to 1/4 teaspoon for milder heat)
Instructions
- 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.
Notes
- Do not skip lining the baking sheet to prevent sticking and burning.
- Remove nuts from oven when coating is bubbly and still wet; it will harden as nuts cool.
- Store cooled candied cashews airtight at room temperature for up to one month.
- Substitute cashews with other nuts like almonds, pecans, walnuts, or peanuts if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups (1 pound) nuts
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 246kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Sodium | 401mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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