CINNAMON SUGAR CANDIED CASHEWS
Make the fancy store-bought candied cashews at home! Salty-and-sweet, ready in 30 minutes, and so good! Add to salads, granola, and more!
Provided by Averie Sunshine
Categories Chips, Crackers, Snack Mixes & Nuts
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 300F. Line a baking sheet with a Silpat or parchment paper. Don't skip lining your baking sheet; set aside.
- To a large bowl, add the egg white, water and whisk vigorously until very frothy, foamy, and bubbly, about 2 minutes by hand.
- Add the nuts and stir to coat.
- Add the sugars, cinnamon, salt, and optional cayenne, and stir to coat evenly.
- Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
- Bake for 25 to 30 minutes (I baked 28 minutes); don't overbake or nuts can burn. Coating will appear bubbly, quite soupy and wet in the center of tray even when nuts are ready to be pulled from oven. It will seem like nuts should bake longer so the coating dries out more, but it firms up dramatically as nuts cool. As always, use your judgment and let your nose and eyes be your guide to doneness.
- Allow nuts to cool on baking tray for at least 30 minutes. Ideally, leave nuts on baking tray and exposed to air to cool overnight; this helps them get extra crispy and crunchy.
- When nuts are cool enough to handle, break apart large clusters.
- Transfer nuts to airtight containers or jars.
Nutrition Facts : Calories 246 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 401 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
EASY CANDIED CASHEWS
These candied cashews are addictive! They make the perfect homemade gift or topping for a salad. The best part? Only 3 ingredients are needed and they're ready in 15 minutes.
Provided by Natasha Bull
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Add the butter to a small saucepan over medium heat and let it melt.
- Add the sugar and cashews.
- Stir the mixture frequently (it burns easily so watch it closely) until the sugar melts and caramelizes over the nuts. Once all the sugar has melted and coated the nuts, they're done.
- Spread them onto a plate or piece of parchment paper so they don't all stick together. Some will clump together, which is fine.
- Allow them to cool then store them in a sealed container.
CANDIED CASHEWS
Steps:
- 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.
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
SPICED CANDIED CASHEWS
Provided by Claire Robinson
Categories appetizer
Time 15m
Yield about 4 cups
Number Of Ingredients 7
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.
CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CASHEW CANDY CRUNCH
I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/4 pounds.
Number Of Ingredients 6
Steps:
- Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL CASHEW CLUSTERS
Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. -Karen Daniels, Jefferson City, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.
Nutrition Facts : Calories 228 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CANDIED CASHEWS
Provided by Food Network Kitchen
Number Of Ingredients 3
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.;
CINNAMON SUGAR CANDIED CASHEWS
Steps:
- Preheat oven to 250° and line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the sugars, cinnamon, and salt.
- In another large mixing bowl, whisk together the egg white, vanilla, and water until frothy.
- Pour the cashews into the egg white mixture and stir to evenly coat.
- Pour the cashews into the sugar mixture and stir to evenly coat.
- Spread the cashews evenly onto the prepared baking sheet, trying to keep them in a single layer.
- Bake for 20 minutes, stir, then bake another 30 minutes.
- Remove from oven and let set. Once slightly cooled, break apart any cashews that are stuck together and serve.
CASHEW CANDIES
"Salted nut rolls were my mother's favorite candy bar, so I always think of her when I make these sweet snacks," shares Darlene Brenden of Salem, Oregon. "Youngsters can help knead and shape the marshmallow mixture and later roll the treats in nuts after they have been dipped in caramel."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first four ingredients; knead until smooth(mixture will be dry). Shape into eight rolls 5 in long x 1/2 in. in diameter (do not butter hands before shaping the mixture). Wrap in waxed paper and freeze until firm, about 2 hours. Place caramels in a shallow microwave-safe dish; microwave, uncovered, on high until melted. Add water; stir until smooth. Carefully dip the frozen rolls into the caramel mixture, then roll in cashews. Wrap in waxed paper and refrigerate 1 hour. Cut into 1/3-in. slices.
Nutrition Facts : Calories 308 calories, Fat 13g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 199mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CANDIED CASHEWS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Cashews
Yield Yields 1 pint
Number Of Ingredients 7
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.
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