Best Candied Cashews Recipes

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

CANDIED CASHEWS

Steps:

• In a large stainless-steel skillet, combine cashews, sugar, and 1/4 cup water. Bring water to a boil over high heat. Lower heat and simmer, stirring frequently, until water evaporates and sugar crystallizes around nuts, about 5 minutes.
• In a small bowl, combine coriander, cinnamon, allspice, cayenne, and coarse salt. Stir into nuts and continue cooking, stirring constantly, until sugar begins to melt and caramelize, 1-2 minutes.
• Remove to a parchment-lined baking sheet and cool to room temperature before serving, about 5 minutes.

THAI TEA PUDDING WITH LIME CARAMEL AND CANDIED CASHEWS

Steps:

• Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
• Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
• Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
• Serve topped with the lime caramel, candied cashews, and lime whipped cream.

SPINACH SALAD WITH CANDIED CASHEWS

Steps:

• Preheat oven to 300F (you can prepare your cashews several days ahead).
• In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
• Cook and stir for about 15 minutes, or until mixture crystallizes.
• Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).
• Bake 15 minutes, then stir mixture.
• Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).
• Place spinach into salad bowl.
• Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
• Juice the lemon.
• Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
• Slowly add olive oil and whisk until dressing emulsifies.
• Serve dressing over salad as desired.

BLUEBERRY PASTRY POCKET WITH LEMON POPPY SEED GLAZE AND CANDIED CASHEWS

Steps:

• For the pastry pocket: Add the flour and salt to the bowl of a food processor. Give it a buzz to incorporate together. Add the butter and slowly pulse until the butter is the size of peas. Be careful not to overly process as you want small bits of butter to remain throughout. Transfer to a bowl, then add the corn syrup and mix with a spatula, making sure to scrape the bottom of the bowl, until it comes together. Turn the dough out onto a floured board, gently knead it just until it comes together and pat it into a disc. Transfer to a sheet tray lined with parchment paper and place in the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 350 degrees F.
• Add the blueberries and granulated sugar to a saucepan and turn the heat to medium. Stir to combine and break up the blueberries with a wooden spoon. Bring to a boil, then reduce to a gentle simmer and cook until slightly thickened, about 5 minutes. Add the lemon zest and juice and mix to combine. Transfer the mixture to a bowl and let it cool.
• Roll out the dough to 1/8 inch thick and trim into a rectangle. Evenly drop 4 spoonfuls of the filling along one half of the longer side of the dough rectangle and fold the dough over to cover the filling. Press down between each filling pocket and along the edges to secure. Cut between each filling pocket to make 4 rectangular pastry pockets. Place the pastry pockets on a sheet tray lined with parchment paper.
• Bake until golden brown, 15 to 20 minutes. Remove to a sheet tray lined with a rack to cool before icing with the glaze.
• For the glaze: Sift the confectioners' sugar into a large bowl. Add the vanilla bean paste, egg whites and salt and mix to combine. Add the lemon zest and juice. Mix well to combine and add the poppy seeds. If the glaze seems too thick, add a little bit more lemon juice.
• Drizzle the lemon poppy seed glaze over the top of the pastry pockets and garnish with the Candied Cashews.
• Preheat the oven to 350 degrees F.
• Whisk 1 teaspoon ice water and the egg white in a bowl until frothy. Add the cashews, granulated sugar, vanilla bean paste and salt and toss to combine. Transfer the mixture to a parchment-lined sheet and bake until golden brown, about 10 minutes. Let cool. Roughly chop.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper. Put the nuts, sugar, water and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until water is nearly evaporated and liquid gets syrupy, about 10 minutes. Meanwhile, mix the spices together in a small bowl. After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes and the nuts are evenly coated with crystallized sugar. Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.

CANDIED CASHEWS

Steps:

• Preheat the oven to 350°F. Spray a baking sheet with olive oil spray.
• In a medium bowl, toss together the cashews, sugar, butter, salt, and cayenne. Spread the mixture out on the prepared baking sheet. Bake, stirring the nuts occasionally, until well roasted, about 20 minutes. Set aside to cool.
• Chop the candied cashews slightly before using them as a topping for the pudding or other desserts. Store them in an airtight container at room temperature for up to 3 days.

CANDIED BACON CASHEWS

Steps:

• Combine sugar and water in a saucepan and heat until boiling. Add the cashews and stir continuously. Use a pastry brush dipped in water to occasionally with the inside of the pot. When the water evaporates and the sugar is caramelized, stir in the bacon. Turn of the heat and add the bacon fat and butter, add the smoked salt to taste. Transfer to a greased cookie sheet to cool, then break apart.

ROASTED BEET AND ARUGULA SALAD W/CANDIED CASHEWS

Steps:

• BEETS: trim, peel and chop them into small bite size pieces. Toss with the olive oil and salt, then roast at 400 for 30 - 45 minutes. DRESSING: put all of the ingredients except the oil in a blender and mix. While the blender is running, slowly add in the oil. Add the juice of 1/2 lemon. CASHEWS: Sautee the nuts with brown sugar and butter. When browned, remove from heat and add hot sauce and herbs. To cool, spread out on a plate in a single layer, and spread out as much as possible. Cool briefly in the freezer, and break apart before serving. Dress the arugula with olive oil, lemon juice and salt. Top with beets and nuts, and serve.

SPINACH SALAD WITH CHERRIES AND CANDIED CASHEWS

Steps:

• To make Candied Cashews: Preheat oven to 300°F. Line large baking sheet with parchment paper, and lightly spray with cooking spray.
• Whisk together egg white and 1 Tbs. water in large bowl. Whisk in brown sugar, thyme, salt, and pepper. Add cashews, and stir to thoroughly coat cashews.
• Spread cashews on prepared baking sheet in single layer. Bake 15 minutes, then stir cashews on tray, and bake 15 minutes more, checking every 5 minutes to avoid burning. Cool.
• To make Cherry Vinaigrette: blend all ingredients in blender until smooth, thinning with 1 to 2 Tbs. water, if desired.
• To assemble Spinach Salad: Toss together all ingredients in large bowl with 1/4 cup Cherry Vinaigrette (Reserve remaining vinaigrette for another use.) Sprinkle with Candied Cashews.

CANDIED CASHEWS

Steps:

• Cover cashews with water in a 1 1/2- to 2-quart saucepan and simmer until slightly softened, about 4 minutes. Drain, then transfer to paper towels to dry, 40 to 50 minutes.
• Stir together salt and cayenne.
• Toss cashews with sugar in a bowl, then shake in a sieve to remove excess. Heat 1 1/2 inches oil in dried saucepan over moderate heat until it registers 375°F on thermometer. Fry cashews in 3 batches, stirring frequently, until deep golden brown and crisp, 2 to 3 minutes per batch. Transfer with a slotted spoon to a baking sheet as fried and sprinkle with some cayenne mixture. (Return oil to 375°F between batches.)

CANDIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;