Candied Cashews

Homemade Candied Cashews are so simple to make, and completely delicious in so many ways! These nuts are crisp and crunchy, perfectly sweetened, and flavored with cinnamon, nutmeg, and maple syrup.

Course Dessert, Snack

Cuisine American

Keyword candied cashews

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 218kcal

Author Alysen

Equipment

Baking sheet
Silpat baking mat
Mixing bowl

Ingredients

1 large egg white
2 ½ cups whole cashews
1 teaspoon pure vanilla extract
⅓ cup granulated sugar
2 tablespoons maple syrup
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground nutmeg

Instructions

Preheat the oven to 300°F and line a large baking sheet with parchment paper or a silpat mat. If using parchment, spray it lightly with nonstick cooking spray.
In a large bowl, whip the egg white using a hand mixer on medium speed until it forms soft peaks– about 3 minutes.
Add the cashews and vanilla to the bowl and stir until they are completely coated in the egg white.
Next add the granulated sugar, maple syrup, cinnamon, salt, and nutmeg to the bowl. Stir until the cashews are evenly coated.
Spread the cashews in a single layer on the prepared baking sheet and bake for 15 minutes.
Then stir the nuts and bake for an additional 15 minutes. Stir again and bake for a final 10 minutes, or until the nuts are golden brown. In total, bake the cashews for 40 minutes, stirring twice.
Remove the baking sheet from the oven and allow the candied cashews to cool completely. Once cooled, break the cashews apart and store in an airtight container at room temperature for up to 1 week.

Notes

Try this method with other nuts! Candied walnuts, candied pecans, candied peanuts, or candied almonds are all possible with this basic recipe.
Don't skip the salt. Without salt, these nuts would be quite sweet. The salt helps to balance everything out, and make this crunchy snack irresistible.
Store them for later. Once made and cooled, candied cashews will stay fresh in an airtight container at room temperature for up to a week.

Nutrition