Saturday, May 10, 2014

Cinnamon Sugared Candied Cashews

These amazing nuts are crunchy, crispy, packed with flavor and have a kick of heat in the recipe if you desire you use the cayenne pepper, no need to purchase expensive fancy nuts like this recipe when you can make them right at home. And wait to you smell the aroma in your house while baking.
When I go to markets and fairs and the big cities, the main smell is all of the varieties of glazed nuts. I would grab a bag and walk around, finish them, and want more. This inspired me to come home and make my own. They are very easy to make and a great gift for any occasion. You can fill mason jars with these and place a pretty ribbon and they are perfect to give to anyone from your mom to the mailman. These can be made anytime of the year and they stay for a long time in an airtight container.

1 egg white, whisked to very frothy
1 tablespoon water
3 cups cashews (1 pound bag of roasted, lightly salted)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2- 2 teaspoons cinnamon
1 teaspoon Kosher salt, or to taste (salt will vary based on  if you're using salted or unsalted cashews)
1/4-1/2 teaspoon cayenne pepper, optional


  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper. ( you must line)
  2. To a large bowl, add the egg white and water and whisk vigorously until very frothy, foamy, and bubbling, about 2 minutes by hand.
  3. Add the nuts to the mixture and stir to coat.
  4. Add the sugars, cinnamon, salt, and optional cayenne, and stir to coat evenly.
  5. Turn nuts out onto to prepared baking sheet in a even layer. 
  6. Bake for 25 to 30 minutes, (don't overbake or nuts can burn) Stirring every 10 minutes. Coating will appear bubbly, quite soupy and wet in the center of tray even when nuts are ready to be pulled from oven, that is okay, It will seem like nuts should bake longer, but they don't the coating  will firm up after they dry. 
  7. Allow nuts to cool on baking tray for at least 30-60 minutes. You can leave nuts on baking tray and to cool overnight, this helps them get extra crispy and crunchy.
  8.  When nuts are cool enough to handle break apart into small clusters or I separate each one.
  9. Transfer nuts to airtight containers or jars. Keep in a airtight at room temperature for about 1 month.

recipe slightly adapted from:

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