Candied Cashews
Sweet, slightly spicy and incredibly crispy, these Candied Cashews have it all!
Candied cashews are super easy to make and come together with just a handful of simple ingredients. Plus, they’re totally customizable so feel free to play around with the spices and make them your own!
Key ingredients
- Cashews: The star of the show! You’ll want whole, raw cashews for this recipe.
- Brown sugar: Brown sugar forms the caramelized coating that sticks to the cashews as they roast, giving them a sweet and toasty flavor.
- Spices: I use just ground cinnamon and cayenne for a bit of heat. I love to play around with spices in this recipe so feel free to try your favorite gingerbread blend or pumpkin pie spice.
- Egg white: One egg white creates a crispy shell around the cashews providing that satisfying CRUNCH with every bite.
Step by step photos
Step 1: Mix the brown sugar with cinnamon, cayenne, salt and vanilla extract. Set aside.
Step 2: Beat one egg white with one tablespoon of water until frothy.
Step 3: Fold the cashews into the egg white mixture and transfer to a colander to drain.
Step 4: Fold the cashews into the brown sugar mixture. Mix until the coating becomes syrup-like in consistency.
Step 5: Transfer to a pan lined with parchment paper and bake until toasty.
Step 6: Allow the nuts to cool completely on the pan and enjoy!
Storage
Once the nuts have cooled, break apart any clumps and transfer to an airtight container.
Candied cashews can be stored at room temperature for up to 1 week.
Expert tips and tricks
- Don’t skip the drain time. After coating the cashews in the egg white mixture, let them drain in a colander for about 5 minutes. This step might seem small, but it makes a big difference in getting that perfect crispy coating.
- Parchment paper is your friend. Lining your baking sheet with parchment paper isn’t just for easy cleanup—it also keeps the cashews from sticking and helps them roast evenly.
- Keep an eye on the cashews while baking. Cashews can go from golden to burnt pretty quickly. Once you’re about 20 minutes into baking, start checking them every 5 minutes to make sure they’re not getting too dark. If they’re starting to brown too quickly, you can lower the oven temperature a little and keep baking until they’re crispy.
- Cool completely before storing. Allowing the nuts to rest on the baking sheet ensures they crisp up to their full potential.
FAQs
Yes, you can easily double this recipe. You may want to use several pans to ensure the nuts cook in a single layer.
If you’re looking for something warm and cozy, try adding nutmeg or cloves. Ginger can also add a nice zing in place of cayenne. For a more savory twist, rosemary and thyme work well to balance the sweetness with herby goodness.
It’s best to use raw cashews for this recipe. Roasted cashews are already partially cooked and have a different texture. If you only have roasted cashews, keep a close eye on them while baking since they’ll bake faster.
Absolutely! You can swap the cashews for almonds, walnuts or pecans. Just keep an eye on baking times—they might need a little less or more time depending on the type of nut.
Candied Cashews Recipe
- Total Time: 40 minutes
- Yield: 2 cups
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Ingredients
- 1/3 cup (70 grams) dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne, optional
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 large egg white
- 1 tablespoon water
- 2 cups (250 grams) raw unsalted cashews
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the brown sugar, cinnamon, cayenne (if using), vanilla extract and salt. Set aside.
- In a separate mixing bowl, use an electric mixer to beat the egg white and 1 tablespoon water until frothy.
- Fold the cashews into the egg white mixture, ensuring they are evenly coated. Then, transfer the mixture to a colander and let the excess liquid drain for 5 minutes.
- Add the drained cashews to the brown sugar mixture and toss to coat. Continue mixing until the cashews are thoroughly coated and the spice mixture thickens to a syrupy consistency.
- Spread the coated cashews in a single layer on the prepared baking sheet. Bake for 25-30 minutes or until the cashews are golden and crispy. Keep on eye on the cashews to prevent burning.
- Allow the nuts to cool completely on the pan before transferring to an airtight container to store.
Notes
Spice variations: Instead of cinnamon, use a teaspoon of gingerbread spice, pumpkin pie spice or your favorite blend.
Storage: Store candied cashews in an airtight container at room temperature for up to 1 week.
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