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My candied cashews recipe is crunchy, crispy, and sweetly spiced. Make them in the oven OR on the stovetop!
Love all things nuts? Try my warm nuts, candied pecans, candied almonds, and candied nuts next.
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.
Table of Contents
Why I love this recipe
- Two cooking methods. I prefer the oven, but for convenience, I made sure to test the stovetop method as well.
- 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.
Ingredients needed
- 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. Feel free to skip this, but I love the combination of candied nuts and cinnamon.
- Salt. A pinch of salt balances out the other ingredients.
- Egg whites and water. For the sugar mixture to stick to the cashews and prevent the sugar from burning.
How to make candied cashews
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
Can I make make this stovetop?
Yes! Yes, if you’d prefer a more hands-off recipe, you can make these candied cashew nuts 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 crystalizes 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 forming clusters. Unless that is what you’d prefer then let them be 🙂
- Make sugar-free candied cashews. To make this recipe sugar-free, use allulose instead of regular sugar.
- Add toasted coconut. I love the coconut and cashew combination, so once the cashews are done, fold through some toasted coconut flakes.
- Let the cashews sit uncovered overnight. This ensures that the sugar coating dries out completely and becomes super crispy and brittle.
- 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.
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.
Frequently asked questions
Soaking the cashews is not necessary and can actually make them less crunchy.
If the candied cashew nuts are sticky even once they’ve cooled, transfer them to a baking sheet lined with parchment paper. Bake the cashews in the oven preheated to 325F degrees for around 10 minutes. Let the nuts cool completely before storing.
More holiday snacks and treats
Candied Cashews
Ingredients
Instructions
- Preheat oven to 150C/300F. Line a large baking sheetm 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
Nutrition
Originally updated March 2023, updated and republished August 2024
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 🙂