These Candied Cashews are sweet, crispy, and are full of cinnamon confirming flavor.
As if Cashews are so easy to resist I went ahead and turn them into candy.
So What are candied cashews?
Well, they are cashews that have been coated with egg white, sugar, and spices then baked until crunchy.
If you find the use of an egg-white a bit unusual for candy you are probably right. But the egg white has a crucial part in this recipe. Not only is it the “glue” that holds the sugar and spice and nuts together but also because we whisk it to a soft meringue it will firm up as it bakes and give a crispy and crunchy exterior layer.
I love that you can eat the nuts by themselves, sprinkle on ice cream, also add it to a cake layer for an extra texture.
Even though this recipe calls for cashews, you can use any of your favorite nuts.
Ingredients Used in This Candied Cashews Recipe:
- Light brown sugar
- Egg whites
How To Make Candied Cashews:
In a medium bowl mix together the sugar, brown sugar, and cinnamon, set aside.
In a large bowl whisk the egg whites until fluffy and foamy, about 1 minute on medium-high speed. Add the water and keep whisking for additional minutes at high speed.
Add the cashews to the whites and stir to fully coat, then add the sugar mixture and use a rubber spatula to fully coat the nuts.
Spread the nuts mixture on top of a cookie pan lined with parchment paper and bake for 20-25 minutes or until the nuts are a dark golden color.
At room temperature in a sealed container (preferably glass) for up to 1 month.
Also, one more thing…
Here are some more cookie recipes you might enjoy:
PIN FOR LATER
- 4 Cups Whole Cashews (raw or roasted) ( 480 g / 13 oz)
- 2 Medium – large Egg Whites
- 2 tsp Water
- 3/4 Cup Sugar (150 g / 5.5 oz)
- 6 TBSP Light Brown Sugar (90 g / 8.5 oz)
- 3 tsp Cinnamon
- 1/4 tsp Nutmeg (optional)
Preheat oven to 300F.
Mix the cinnamon and sugars in a bowl and set aside.
With a hand whisker, beat the egg whites until frothy, about 1 minute. Add the water and whisk for about an extra minute.
Add the nuts to the egg whites and toss to evenly coat the nuts.
Add the sugar mixture into the nuts and toss to evenly coat.
Spread the nuts on a cookie sheet lined with parchment paper and baker for 25-30 minutes. Use a wooden spoon to mix the nuts halfway through baking.
Remove from oven and allow to cool.