Candied Cashews
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My candied cashews recipe is crunchy, crispy, and sweetly spiced. Make them in the oven OR on the stovetop!
I love having candied nuts on hand. They’re easy to make, and I can grab a handful as a quick snack between meals. As much as I love all kinds of nuts, I can’t get enough of these cinnamon sugar candied cashews. They’re naturally sweet, and when you caramelize them with toasted coconut flakes, they’re next-level.
I’ve made these cashews dozens of times- sometimes in the oven for that ultra-crisp, brittle finish, other times in a skillet when I want them fast. In testing, I found that the stovetop version yielded a chewier bite, while the oven method produced crunchier cashews (my family’s favorite for gift-giving). Both worked beautifully, and the cinnamon-sugar coating always made the kitchen smell like the holidays.
Table of Contents
Why make my candied cashews recipe
- Two cooking methods. I prefer the oven, but for convenience, I also tested the stovetop method.
- Egg-free option. If you opt for my stovetop method, you’ll skip the need for eggs or egg whites.
- Perfect for gifting. This is one of my go-to holiday gifts for my work colleagues and neighbors. I also include a link for this recipe so they can make it themselves, too!
- Versatile. Save them for a snacking emergency, or add them to your favorite trail mix for a quick post-workout snack.
What readers are saying
★★★★★ – “I made these for holiday gifts and they were such a hit! Everyone thought I’d bought them from a fancy shop!” – Danielle
★★★★★ – “So easy and so addictive! I tried the stovetop version first, but I think I prefer the oven-baked method.” – Ravi
Ingredients needed
Find the printable recipe with measurements below.
- Cashews. Use raw unsalted cashews unless you prefer the salty-sweet combination, in which case you can use salted cashews.
- Sugar. I used white sugar, so it wasn’t overpowering, but brown sugar also works.
- Cinnamon. I trialed a batch without it, and while still sweet, it tasted flat compared to the warm, spiced version.
- Salt. A pinch of salt balances out the other ingredients.
- Egg whites and water. Helps the sugar stick evenly to the cashews and prevents burning. If you’re skipping eggs, use the stovetop method or substitute aquafaba (chickpea liquid).
How to make candied cashews
Step 1- Prep. Mix the dry sugar and cinnamon in a bowl.
Step 2- Whisk egg whites until fluffy. Whisk in the water at the end.
Step 3- Combine. Add the cashews to the egg white mixture until coated. Then, add the cinnamon sugar and mix well.
Step 4- Bake. Spread the cashews onto the baking sheet in an even layer and bake for 25 minutes, stirring occasionally.
How I make these on the stovetop
If you’d prefer a more hands-off recipe, you can make these candied cashews in a skillet. Here’s how it’s done:
Step 1- Make the syrup. Heat a large skillet over medium heat. When the pan is hot, add the sugar, cinnamon, salt, and water, and combine. Stir consistently to prevent burning.
Step 2- Add cashews. Once the sugar has dissolved, add the cashews and coat them in the syrup. Continue stirring the mixture until the liquid crystallizes on the cashews.
Step 3- Cool. Remove the pan from the heat and allow the nuts to cool for 1-2 minutes. Stir several times to prevent clusters. Allow the cashews to cool completely before folding in the coconut.
Arman’s recipe tips
- Mix the cashews once they leave the oven to prevent them from forming clusters. Unless that is what you’d prefer, then let them be 🙂
- Know when they’re done. In culinary school, I learned sugar syrups go from glossy to sandy when they crystallize- that’s the exact texture you want here. They’ll harden perfectly as they cool.
- Let the cashews sit uncovered overnight. This ensures that the sugar coating dries out completely and becomes super crispy and brittle.
- Make sugar-free candied cashews. To make this recipe sugar-free, use allulose instead of regular sugar.
- Add toasted coconut. I love the combination of coconut and cashew, so once the cashews are done, fold in some toasted coconut flakes.
- Spice it up. Add ground ginger, nutmeg, cloves, or cayenne pepper for a spicy kick.
- Add other mix-ins. Try chocolate chips, candy buttons, or dried fruit.
Ways to use these cashews
Like I mentioned earlier, there’s no limit to what you can do with candied nuts. Here are some ideas:
- Nut butter. Blend it to make a sweet cashew coconut butter.
- As gifts. Fill cute jars and give them out as gifts for the holidays.
- Salad. Sprinkle them on a green goddess salad for added crunch.
- Bars. Fold them into healthy granola bars.
Frequently asked questions
No- soaking actually softens them and makes them less crunchy. For candied cashews, you want them to be firm and dry so that the sugar coating crisps up properly.
If they’re sticky once cooled, spread them on a parchment-lined tray and return them to a 325°F oven for 8-10 minutes. Let them cool completely uncovered, and they’ll crisp right up.
Yes! The stovetop method avoids eggs entirely. I also tested them with aquafaba (the liquid from canned chickpeas), and it worked well as a binder.
Chewiness usually means they weren’t baked long enough or weren’t cooled uncovered. In testing, letting them sit out overnight made them perfectly brittle.
Storage instructions
To store: Candied cashews can be stored at room temperature in an airtight container for up to one month. If you’d like them to keep longer, refrigerate them.
To freeze: Place the cashews in a ziplock bag and store them in the freezer for up to six months.
Candied Cashews
Ingredients
- 2 cups cashews unsalted
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 large egg white
- 1 teaspoon water
Instructions
- Preheat oven to 150C/300F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the sugar, cinnamon, and salt.
- In a large bowl, whisk the egg whites with water until foamy.
- Add the cashews to the egg white mixture, ensuring they are all well coated. Add the sugar mixture and mix until combined.
- Transfer the cashews onto the baking sheet, ensuring they are spread out in a single layer. Bake for 20-25 minutes, stirring several times throughout.
- Let the candied cashews cool for several minutes before giving them another mix and letting them cool completely.
Notes
- Stovetop method: Heat a large skillet over medium heat. When the pan is hot, add the sugar, cinnamon, salt, and water and combine. Stir consistently to prevent burning. Once the sugar has dissolved, add the cashews and coat them in the syrup. Continue stirring the mixture until the liquid crystallizes on the cashews. Remove from the pan, spread them out, and let them cool completely.
- Leftovers: Keep at room temperature for up to one month or in the freezer for up to 6 months.
Nutrition
More holiday treats
- Christmas popcorn
- Banana chips
- Cinnamon pita chips
- Warm nuts
- Candied pecans
- Candied almonds
- Candied nuts
Originally updated March 2023
Will this work with different nuts like pecans?
Absolutely! I have a separate recipe for candied pecans too if you need 🙂
I added 2 tbls of brown sugar and used sea salt cashews. Turned out great. Really good recipe — both easy and quick.
A great idea Ron, thanks for sharing.
It is sooo delicious and easy to make! Thank you for this lovely recipe! Definitely will be on repeat.
Can you use the brown sugar substitute for the sugar in this recipe? I don’t care for allulose alone but I like the brown sugar substitute
You can try 🙂
If I use allulose will the nuts stay sticky? Allulose acts differently from sugar.
Thanks so much. My mum loves candied nuts very much and she never made it by herself. So maybe I could surprise her.
Delicious! Looks fabulous!
🙂 Cheers, Lisa!
Are the cashews you used, raw or roasted?
Hi! I used raw 🙂
Hi! Are the unsalted cashews you use here raw or roasted? Thanks!
Hi Alex! Unsalted- Add sea salt to taste after 🙂