Candied Cashews
Delightful and crunchy candied cashews, blended with sweet and savory flavors, perfect for snacking or as a festive treat.
Ingredients
For the Candied Cashews
- 32 ounces whole roasted unsalted cashews (about 6 ½ to 7 cups) Use unsalted for better control over saltiness.
- 2 tablespoons vegetable oil (such as canola), plus more for oiling pan This will help coat the cashews.
- ⅓ cup packed light brown sugar Provides sweetness and caramelization.
- ¼ cup honey Can be substituted with maple syrup for variation.
- 2 tablespoons freshly squeezed lime juice Adds tanginess.
- 2 teaspoons ground chipotle powder or ground chipotle chile pepper Adjust based on preference for spice.
- 2 teaspoons sea salt, plus more to taste Enhances overall flavor.
Instructions
Preparation
- Position the rack in the center of the oven and preheat it to 350°F (175°C). Lightly oil a large rimmed sheet pan and set it aside.
- In a large bowl, combine the cashews with canola oil. Mix well to coat the cashews evenly.
- In a small bowl or large measuring cup, whisk together the brown sugar, honey, lime juice, chipotle powder, and salt until everything is combined.
Baking
- Pour the prepared coating mixture over the cashews and toss them to ensure they are evenly coated.
- Spread the coated cashews onto the prepared sheet pan. Bake for 24 minutes, stirring every 8 minutes to ensure even cooking.
- After 24 minutes, bake for a few additional minutes until the nuts are glazed and golden brown. The total baking time should be between 25 to 30 minutes.
- Remove the pan from the oven, and transfer the nuts to a clean sheet pan using a slotted spoon or spatula. Stir every 1 to 2 minutes until they are cool. Taste and adjust the salt if needed.
Notes
These candied cashews can be served on their own, added to trail mix, or used as a crunchy topping for salads and desserts. Store them in an airtight container at room temperature. They should remain fresh for up to two weeks.