There’s something truly delightful about the sweet crunch of Candied Cashews. After testing this recipe multiple times, I discovered not only the perfect balance of flavors but also the joy of sharing these treats with family and friends. Each batch has resulted in crispy, addictive bites that somehow vanish within minutes! For another crowd-pleaser, check out my No Bake Cherry Cheesecake.
About Candied Cashews
Candied Cashews are not only a delightful addition to any dessert table, but they also offer a wonderful snack option when you need something sweet yet savory. I’ve tested this recipe under various conditions, from busy weeknights to festive gatherings, and it consistently impresses. It’s a simple yet versatile treat perfect for sharing, snacking, or gifting!
- Quick prep time makes these cashews a weeknight favorite.
- Budget-friendly ingredients allow for making large batches without breaking the bank.
- Offers a cozy, wholesome flavor everyone enjoys.
- Fun fact: Cashews are rich in minerals like magnesium and zinc!
Key Ingredients & Their Roles
- Dark Brown Sugar: Adds depth and rich sweetness; brown sugar can be substituted with light brown sugar but may alter the flavor slightly.
- Ground Cinnamon: Imparts warm, cozy flavors that complement the nuts.
- Kosher Salt: Balances the sweetness, enhancing all flavors.
- Egg White: Acts as a binding agent to ensure even coating of the cashews.
How to Make Candied Cashews
- Begin by preheating your oven to 325°F (163°C) and lining a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, blend dark brown sugar, ground cinnamon, optional cayenne, vanilla extract, and kosher salt until well mixed, then set aside.
- In a separate bowl, beat the egg white and water with an electric mixer until it becomes frothy; this ensures good adhesion for the sugar mix.
- Fold in the raw, unsalted cashews to coat them thoroughly, then let them drain in a colander for five minutes, allowing excess moisture to escape.
- Transfer the cashews into the sugar mixture and toss well to ensure even coating, achieving a syrupy consistency.
- Spread the cashews onto your prepared baking sheet in a single layer, keeping an eye on them as they bake for 25–30 minutes until golden.
- Once done, allow the nuts to cool completely on the pan. This step is crucial as they will crisp up further once cooled.
Pro Tips & Troubleshooting
- Ensure the egg whites are beaten to a frothy consistency, as this will help the sugar adhere properly and create that satisfying crunch.
- A common pitfall is burning the nuts; keep a close watch during the last few minutes of baking.
- Feel free to swap out the cashews for other nuts like almonds or pecans to diversify flavors.
- This recipe can easily be doubled for larger gatherings—just adjust your baking sheet size accordingly.
Storage & Make-Ahead Guide
These Candied Cashews can be stored in an airtight container at room temperature for up to two weeks. If you wish to keep them longer, they’re freezer-friendly for up to three months. I found that freezing maintains their crunch rather well, making them perfect for last-minute snacks or gifts.
What to Serve With Candied Cashews
Candied Cashews make an excellent companion for cheese boards or atop salads for that added crunch. Pair them with my Simple Avocado Toast or a refreshing Watermelon Feta Salad.
Frequently Asked Questions
- How do I prevent the cashews from sticking together? Make sure to coat them evenly and allow them to cool completely on a single layer.
- Can I use different types of nuts for this recipe? Yes, almonds and walnuts work beautifully as alternatives!
- What can I do if my cashews are burning? Lower the oven temperature to 300°F and bake them for a bit longer if needed.
- Can I make these ahead of time? Certainly! They can be made a week in advance and stored in an airtight container.
- How should I serve these cashews? They’re fantastic alone or as part of a trail mix with dried fruits!
Final Thoughts
As I wrap up this journey of crafting delightful Candied Cashews, I can’t help but share how much fun it is to enjoy these with a warm cup of tea or coffee. I encourage you to try this recipe and share your experiences with me; I’d love to hear how they turned out for you!
More Recipes You’ll Love
- Easy Peanut Butter Cookies – a delightful sweet treat to enjoy alongside your candied cashews.
- Coconut Macaroons – these chewy cookies highlight similar textures and sweet flavors.
- Strawberry Shortcake – a refreshing dessert that contrasts nicely with sweet, crunchy cashews.
- Strawberry Cheesecake Cookies – a rich and fruity option that pairs well with the nutty flavor of cashews.
Candied Cashews Recipe
Ingredients
Main Ingredients
- 1/3 cup dark brown sugar for sweetness
- 1 teaspoon ground cinnamon for warm flavor
- 1/4 teaspoon cayenne optional for heat
- 1/2 teaspoon pure vanilla extract adds depth
- 1 teaspoon kosher salt balances the sweetness
- 1 large egg white for binding
- 1 tablespoon water
- 2 cups raw unsalted cashews the base ingredient
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Mixing
- In a medium bowl, whisk together the brown sugar, cinnamon, cayenne (if using), vanilla extract, and salt.1/3 cup dark brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/2 teaspoon pure vanilla extract, 1 teaspoon kosher salt
- In a separate bowl, beat the egg white and water until frothy.1 large egg white, 1 tablespoon water
- Fold the cashews into the egg white mixture, let drain for 5 minutes.2 cups raw unsalted cashews
- Add the cashews to the brown sugar mixture and toss until evenly coated.
- Spread onto a baking sheet and bake for 25-30 minutes or until golden.
- Allow to cool on the pan before storing.
Notes
Store them in an airtight container for up to two weeks.
For a flavor twist, try adding different spices like nutmeg or allspice!