The warm, caramelized coating on candied cashews makes them utterly addictive. I find it hard to stop munching on them once I start! They’re great for setting out in bowls when entertaining guests or packaging up as homemade gifts.
Sweet and Salty Candied Cashews
Candied cashews are a special treat for our family during the holidays. It’s common to get a gift tin of various plain roasted cashews, candied cashews, candied pecans, and chocolate-covered nuts. These irresistible treats are perfect for holiday gatherings or just enjoying as a special treat for snacking. My favorite way to enjoy candied cashews is by the handful, but they also make a wonderful topping for salads or desserts. I’ll share my go-to recipe and some tips for getting that perfect crispy candy coating. Get ready to fall in love with this easy homemade snack!
Candied cashews are a delicious sweet and salty treat. I’ll walk you through the simple process of making these irresistible nuts at home, including the ingredients you’ll need and some fun variations to try.
Ingredients Needed
To make candied cashews, I always start with these basic ingredients:
- Egg: You will need one large egg white. This is the glue, so to speak, that keeps the crunchie candy coating adhering to your cashews.
- Cashews: Be sure to buy raw whole cashews.
- Vanilla: Only use real vanilla, not imitation, for the richest flavor.
- Sugar
- Maple syrup: It’s best to use real maple syrup, not imitatio,n for the best taste.
- Seasonings: You will need ground cinnamon, salt and nutmeg
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Tips
I love experimenting with flavors. Sometimes I add a pinch of cinnamon or a dash of cayenne pepper for a spicy kick. For a festive touch, I might mix in some homemade pumpkin spice seasoning before baking.
Here are some tips I’ve learned:
- Don’t walk away from the stove – the sugar can burn quickly.
- Use a heavy-bottomed pan for even heat distribution.
- Store the candied cashews in an airtight container to keep them fresh.
I find these make great gifts when packaged in pretty jars or bags. They’re perfect for snacking or as a crunchy topping for salads and desserts.
How To Make Candied Cashews
I like to have everything measured and ready before I begin. This helps the process go smoothly, as timing is crucial when working with hot sugar syrup.
1
Mix The Coating
To make the recipe, start by whipping the egg whites in a large bowl with a hand mixer on medium speed until they form soft peaks, which should take about 3 minutes.
2
Add Cashews
Next, add the cashews and vanilla extract, stirring until everything is fully coated.
3
Add Seasonings
Finally, sprinkle in the sugar, maple syrup, cinnamon, salt, and nutmeg, and give it another stir to ensure the coating is even.
4
Bake
Spread the coated cashews in a single layer on a prepared baking sheet and bake for 15 minutes. Remove from the oven, stir the cashews, and return them to bake for another 15 minutes. Stir once more and bake for a final 10 minutes or until they are golden brown.
5
Cool and Store
Let the cashews cool completely on the baking sheet. Break them apart if needed and store in an airtight container at room temperature for up to 1 week.
Ways To Serve
I always include candied cashews in my holiday gift baskets. Fill up a glass jar and tie a ribbon on it. They’re perfect for gift giving at Christmas, Thanksgiving, and New Year’s celebrations. You could also add in a gift basket salted cashew cookies in a jar, gingerbread mix in a jar, or DIY Chrismas cookies in a jar.
For movie nights, I mix them with maple popcorn for a sweet and salty treat.
Toss these sweet cashews in a copycat Fuji apple salad or Nutty Kale Salad With Honey Almond Dressing
Storing Leftovers
Be sure to keep the cashews in an airtight container so moisture does not get in and cause them to lose their crisp texture.
Snack Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Sweet and Salty Candied Cashews Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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 your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly spray parchment with nonstick spray if needed.
Coat the Cashews
- In a large bowl, whip the egg white with a hand mixer on medium speed until soft peaks form (about 3 minutes).1 large egg white
- Add the cashews and vanilla extract, stirring until fully coated.2 ½ cups whole cashews, 1 teaspoon pure vanilla extract
- Sprinkle in the sugar, maple syrup, cinnamon, salt, and nutmeg. Stir again to coat evenly.⅓ cup granulated sugar, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
Bake and Stir
- Spread the coated cashews in a single layer on the prepared baking sheet. Bake for 15 minutes.
- Stir the cashews and bake for another 15 minutes. Stir once more and bake for a final 10 minutes, or until golden brown.
Cool and Store
- Let the cashews cool completely on the baking sheet. Break them apart if needed and store in an airtight container at room temperature for up to 1 week.
Notes
- Use almonds, pecans, or walnuts instead of cashews.
- Add a pinch of pumpkin pie spice for extra flavor.
- Store in the freezer for up to 2 months if making ahead.