Candied Cashews

My candied cashews recipe is crunchy, crispy, and sweetly spiced. Make them in the oven OR on the stovetop!

Course Snack

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 92kcal

Author Arman Liew

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 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

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 crystalizes on the cashews. Remove from the pan, spread them out, and let them cool completely.

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.

Nutrition