Candied Cashews
This recipe creates delightful candied cashews by coating them in a simple sugar syrup. The process involves cooking cashews with sugar and water until the sugar crystallizes, resulting in a crunchy, sweet snack. Perfect for entertaining, garnishing desserts, or enjoying on their own, these candied cashews are easy to make and offer a satisfyingly sweet crunch.
Equipment
- 1 Heavy-bottomed saucepan
- 1 Wooden Spoon or Heatproof Spatula
- 1 Baking Sheet
- 1 Parchment Paper or Silicone Mat for lining
- 1 Measuring Cups
Ingredients
Main
- 2 cups cashews
- 1 cup sugar
- 1/2 cup water
Instructions
- In a heavy-bottomed saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring constantly until the sugar completely dissolves.
- Add the cashews to the boiling sugar syrup. Reduce the heat to low-medium to maintain a gentle simmer.
- Continue to cook, stirring frequently with a wooden spoon or heatproof spatula. The mixture will initially be syrupy.
- As the water evaporates, the syrup will begin to thicken and become cloudy, then turn opaque and sandy, coating the cashews.
- Keep stirring gently until all the liquid has evaporated and the sugar has fully crystallized around the cashews, appearing dry and powdery. This process might take 10-15 minutes.
- Immediately remove the saucepan from the heat once the cashews are well-coated and dry.
- Quickly transfer the candied cashews onto a baking sheet lined with parchment paper or a silicone mat.
- Spread the cashews in a single layer using your spoon or spatula to prevent them from clumping together as they cool.
- Allow the cashews to cool completely and harden at room temperature. They will become crispier as they cool.
- Once fully cooled, break apart any remaining clumps and store the candied cashews in an airtight container at room temperature for optimal freshness.
Notes
For perfectly candied cashews, precision is key. Use a heavy-bottomed pan to prevent scorching the sugar. Stir continuously as the sugar syrup thickens and crystallizes around the cashews; this ensures an even coating and prevents burning. As the water evaporates, the sugar will become cloudy and then sandy before crystallizing. Remove from heat just as it reaches a dry, sandy stage, then quickly spread onto parchment to prevent clumping. A pinch of salt enhances flavor, or add a dash of cinnamon or vanilla extract for aromatic depth. Ensure cashews are unsalted for best results. Avoid overcooking, as burned sugar is bitter. Properly cool and separate for optimal texture.