Candied Cashews Recipe

Making these candied cashews was a delightful experience that filled my kitchen with the warm, inviting aroma of cinnamon and vanilla. The subtle, surprising kick from the cayenne pepper added a delightful complexity to the sweet, crunchy treat, making them utterly addictive and perfect for snacking or adding a special touch to my favorite dishes.

Recipes that balance sweetness and spice are my favorites, and these candied cashews fit that bill perfectly. With the touch of a cinnamon note and just enough heat from cayenne, these nuts are the best snack ever.

But the sugar and vanilla combination? You’re going to flip (and crunch) for that, because it provides a perfectly sweet, crunchy coating.

Seriously. These are addictive.

Candied Cashews Recipe Ingredients

• Raw Cashews: Provide protein, healthy fats, and iron; add creamy texture.
• Granulated Sugar: Sweetens the mix, caramelizes during cooking for that crunchy coating.
• Ground Cinnamon: Adds warmth and spice; has antioxidant properties.
• Salt: Balances sweetness; enhances overall flavor of the candied mix.
• Water: Helps dissolve sugar; aids in forming syrup for coating.
• Vanilla Extract: Infuses rich aroma and depth of flavor to the cashews.
• Cayenne Pepper (optional): Provides subtle heat; contrasts with sweetness.

Candied Cashews Recipe Ingredient Quantities

• 1 cup raw cashews
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Pinch of cayenne pepper (optional, for a hint of heat)

How to Make this Candied Cashews Recipe

1. Set your oven to 350°F (175°C) to preheat. While it warms up, prepare a baking sheet by covering it with parchment paper. The two steps can be done in either order.

2. Combine the following in a medium saucepan: sugar, water, vanilla extract, and, if using, cayenne pepper. Stir over medium heat until everything is dissolved, and then bring to a boil. Let boil for 5 minutes. Remove from heat and let cool.

3. Place the raw cashews in the saucepan and stir well to coat them evenly in the sugar mixture.

4. Keep cooking the cashews on medium heat, stirring all the time, until the liquid has condensed and thickened into a syrup, about 5 to 7 minutes.

5. Transfer the cashews coated in the mixture to the baking sheet that has been prepped for them. Spread the cashews out on the baking sheet so that they are lying in a single layer.

6. Preheat the oven to 325 degrees. Spread the cashews on a large rimmed baking sheet. Bake in the middle of the oven for about 10 to 12 minutes, stirring halfway through, until the nuts are golden and the coating is caramelized.

7. Take the cashews out of the oven. Allow them to cool fully on the baking sheet. They will firm up as they cool.

8. After cooling, use your hands to break apart any clusters.

9. Store the candied cashews in an airtight container. They will keep for about 2 weeks at room temperature.

10. Enjoy as a sweet snack or topping for your favorite dishes!

Candied Cashews Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Measuring cups
7. Measuring spoons
8. Airtight container

FAQ

• Can I use roasted cashews instead of raw?Indeed, but make sure they are not salted and modify the recipe to reduce salt levels accordingly. Opting for uncooked cashews (as opposed to roasted cashews) ensures that the final cooked dish has the best possible flavor.
• How do I store candied cashews?Keep them in an airtight container at room temperature for up to two weeks. For even longer storage, put them in the fridge.
• Can I substitute the sugar with a different sweetener?Attempt to use brown sugar or coconut sugar for a different flavor; however, know that their results will likely have slight variances in consistency.
• Is the cayenne pepper necessary?No, the cayenne pepper is optional. It adds a subtle heat that enhances the flavor, but the recipe is delicious without it as well.
• What can I serve with candied cashews?On their own, they are a delightful snack; however, they can also play a starring role in salads, oatmeal, or yogurt, making these already delicious dishes even more wonderful with their sweetness and crunch.
• Can I double the recipe?Yes, just double all the ingredients. Be sure to use a bigger pan so that the cooking happens evenly.

Candied Cashews Recipe Substitutions and Variations

Granulated sugar can be replaced by coconut sugar or brown sugar if you want to go for a different flavor profile.
Cinnamon powder: For a spicier flavor, use ground nutmeg or allspice in its place.
Almond extract or maple syrup gives vanilla extract a unique, distinctive flavor.
Cayenne pepper: For a more understated heat, use ground black pepper or red pepper flakes.

Pro Tips

1. Soak Cashews for Extra Creaminess Before starting, soak the raw cashews in water for at least 2 hours or overnight. This will enhance their texture, making them more tender and allowing the flavor to penetrate more deeply.

2. Use a Candy Thermometer When boiling the sugar mixture, use a candy thermometer to ensure the syrup reaches the optimal temperature of around 235°F (soft ball stage) for better consistency and coating.

3. Add a Flavor Twist Experiment with additional spices like nutmeg or cardamom for a unique twist. A hint of freshly grated nutmeg can complement the cinnamon nicely.

4. Line Baking Sheet with Silicone Mat Instead of parchment paper, using a silicone baking mat can prevent sticking more effectively, making cleanup easier and ensuring even cooking.

5. Cool Cashews Thoroughly Make sure the cashews are completely cool before breaking them apart or storing them. If they are warm, they might clump together or become soggy in storage.