Candied Cashews Food

EASY CANDIED CASHEWS

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.

THE BEST CANDIED NUTS RECIPE

Steps:

• Line a Cookie Sheet with Wax or Parchment Paper and set-aside. Keep you oven-mitts handy too.
• Measure out your Nuts or Seeds in a Medium Bowl and set-aside.
• Place your pot on your stovetop over Medium heat. (I use this Cast Iron Dutch Oven - Cast Iron is wonderful for candy making & all types of cooking since it evenly distributes heat over the whole pan - even in the oven!)
• With a Silicone spatula, mix together the Sugar, Cinnamon, Salt & Water in your pot - stirring occasionally during the first 5 minutes. Between 5-10 minutes, your mixture should start to bubble & foam.
• Continue stirring regularly as the mixture continues to heat up for the next 10 minutes. Be sure to scrape the sides of the pot as you go.
• Be sure the mixture is truly at 238 degrees! If you add the nuts too early, or if the temp is not accurate, you will end up with a 'stringy' candy result (which can still be saved - see note section below). I sometimes hold the temp for an extra minute or so until I can see the mixture pull away from the bottom of the pan when I scrape it with a rubber spatula. It is crucial to any candy recipe that your candy thermometer is accurate - I test/calibrate mine regularly against boiling water which boils at 212 degrees F.
• Once you reach the Soft Ball temperature, then work quickly to add your Nuts or Seeds to the mixture - using your spatula to continuously combine everything together - coating each Nut evenly. The coating will go from a shiny, stringy glaze to a dull, sugary coating in less than a minute. The coolness of the Nuts/Seeds will begin to crystalize the candy quickly. There should be no wet glaze leftover - it should have all crystalized.
• Using your oven mitts to handle the pot, remove from heat & carefully dump out the candied nuts/seeds onto your prepared cookie sheet & set-aside to cool completely. Break apart any large pieces. I place my cookie sheet on a cooling rack to avoid any moisture during the cooling process.
• Once the candy is cooled, you can store it in an airtight container or package it up for gift giving.

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

CANDIED SUGAR CASHEWS

Steps:

• Preheat oven to 250. Line a baking sheet with parchment paper or a cooking mat. Spray the sheet with cooking spray.
• Make sure to spray it good!
• These will stick really bad to the pan if you don\'t use wax paper or spray it!
• Beat egg white and vanilla in a bowl. Poor cashews into the vanilla egg mixture and stir.
• Make sure to cover all cashews with the vanilla egg mixture.
• I used a drink shaker for this next part but you could just use a bowl if you don\'t have a shaker.
• Combine both sugars into the shaker.
• Add Cashews. and SHAKE!!!!!!!!
• Make sure to coat all of the cashews.
• Pour the cashews onto your baking sheet with the wax paper sprayed with cooking spray.
• Use a spatula to spread them out into a single layer.
• These need to cook for 1 hour.
• BUT you must stir them every 15 minutes so that they will not stick and burn, and will roast just right!!

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.

CINNAMON SUGAR CANDIED CASHEWS

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.

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.

5 MINUTE PERFECT CARAMELIZED NUTS

Steps:

• Add nuts, sugar, and butter to a large nonstick skillet and heat over medium heat. Stir constantly with a rubber heat-proof spatula until the sugar melts into the butter and completely coats the nuts, turning the heat down as needed, approximately 5-7 minutes.
• Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes. Chop the nuts if desired.

CANDIED CASHEWS

Steps:

• Combine butter, water, sugar, and vanilla in a non-stick pan. Bring to a simmer.
• Stir in cashews and continue to stir until sugars begin to crystallize.
• Take off the heat and spread over a tray lined with parchment. Leave to cool for 15 minutes.

SUGAR FREE CANDIED TOASTED COCONUT CASHEWS

Steps:

• Heat a large skillet/frying pan using medium heat. When the pan is hot, add your monk fruit sweetener, cinnamon, salt, water and vanilla extract and mix until combined. Allow to heat, stirring consistently.
• When the sweetener has dissolved, quickly add your cashews and mix very well, ensuring all cashews are coated in the mixture. Continue stirring the cashew mixture, until the liquid has started to crystallize onto the cashews.
• Remove from the pan and allow to cool for 1-2 minutes. Stir several times, to avoid clusters forming. Allow the cashews to cool completely, before tossing through the coconut flakes.
• Preheat oven to 250 degrees Fahrenheit. Line a large baking dish or tray with parchment paper and set aside.
• In a large mixing bowl, add your cashews, cinnamon, and salt and set aside.
• In a microwave-safe bowl or stovetop, melt your monk fruit sweetener with your water. Pour over your cashews and mix until all cashews are evenly coated.
• Spread your cashews on an even layer and bake for 45 minutes, stirring occasionally. Once cashews have just begun to crystallize, remove and allow to cool for 1-2 minutes, before stirring once again to avoid immediate overlarge clusters forming. Allow to cool completely, before coating in an extra tablespoon or two of monk fruit sweetener. Once cooled, toss through coconut flakes.

CANDIED CASHEWS AND PECANS

Steps:

• Preheat the Oven to 325°F (163°C). While the oven is preheating, Cut the 2 tablespoons butter into cubes and place them evenly on a baking sheet and put the baking sheet in the oven for the butter to melt. Take the baking sheet out of the oven and set it aside, as soon as the butter is melted to avoid burning. If you don't want to use the butter, then use a silicon mat lined baking sheet to make cleaning easy.
• Separate the egg yolk and egg white of an egg and take the egg white in a medium size mixing bowl ( We DO NOT need the egg yolk in this recipe ). Add vanilla extract and whisk it until frothy.
• Add sugar, salt and cinnamon to the the egg white mixture and mix it gently until well combined.
• Now add the cashews and pecan halves to this mixture and mix well until all the nuts are properly coated with the egg white and sugar mixture.
• Spread these cinnamon sugar coated cashews and pecans in a single flat layer on the sheet pan which is ready with the melted butter.
• Bake for about 25 to 30 mins. Take them out and stir properly every 10 mins for the first 20 mins and watch very closely after 20 mins to check if they are done. They took about 28 mins in my oven but every oven is little different, So watch to see they don't burn in the last few mins.
• Once candied cashews and pecans are done, take them out of the oven and allow them to cool completely. Nuts get crunchier as they cool down, so wait until they are completely cool to enjoy them. Leave them on the counter for couple hours and then store them in an air tight container at room temperature for around 2 to 4 weeks ( if they last that long???? )
• Preheat the air fryer for 3 mins. Take a small cube of butter on a fork and grease the preheated air fryer basket evenly.
• Use the above instructions to prepare the egg white and sugar coated nut mixture.
• Spread the cinnamon sugar pecans and cashews in the air fryer basket evenly in a single layer as much as possible. ( I took the slotted crisper trays out of my air fryer basket and spread the nuts on the greased flat non stick base of the air fryer basket of my Gourmia Air fryer.
• Air fry at 300°F for about 20 to 25 mins, stirring every 5 mins, until the caramelized pecans and cashews nuts are done and take them out to lay them down on a parchment paper or a silicon mat to cool down. It took me 25 mins in my air fryer but since every air fryer is different, watch closely after 15 mins to make sure nuts are not burning. Nuts get crunchier as they cool down, so wait until they are completely cool to enjoy them. Store them in an air tight container at room temperature for around 2 weeks.

FOOLPROOF 5 MINUTE SPICED CANDIED CASHEWS

Steps:

• Mix maple syrup, cinnamon, cayenne pepper, and salt.
• Put cashews in a pan. Add maple syrup spice mixture. Cook on medium high heat for about 5 minutes, stirring frequently until liquid dissolves. Spread cashews on parchment paper or aluminum foil to cool.

CANDIED CINNAMON CASHEWS

Steps:

• Preheat over to 300° and prepare a cookie sheet with parchment paper.
• First, you'll want to beat your egg white until frothy (takes one or two minutes). Pour enough egg white over your cashews until they are fully coated (you may not need the whole thing) and stir.
• Add your brown and white sugar, cinnamon, and salt to a bowl, and stir to combine. Pour the sugar mixture over your nuts and stir until coated.
• Spread the nuts out onto the baking sheet (try to get them in a single layer and not stacked on each other) and bake for 25-30 minutes (stir halfway through). They may look a little wet still when you take them out, but they will crisp up as they cool. Let them sit for at least 30 minutes before eating.
• Break up nut clusters and store leftovers in an airtight 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.

MAPLE GLAZED CASHEWS

Steps:

• pre-heat the oven to 350
• place all of the ingredients into a mixing bowl and mix well making sure that everything is coated with the syrup
• add the mixture to a parchment lined baking sheet
• bake the cashew for 7 minutes, and give them a stir
• bake for approximately 7 minutes longer or until they start to turn golden brown
• remove the nuts from the oven and allow them to cool, and crisp up

CANDIED NUTS

Steps:

• Whisk together the egg and water till frothy.
• Stir in nuts.
• Combine sugar and cinnamon.
• Add egg mixture to sugar/cinnamon mixture.
• In a lightly buttered shallow pan spread mixture.
• Bake (in middle of oven) at 250 degrees for 50 minutes.
• Cool 1/2 hour and break into chunks.
• Will keep 5-days in tight container.

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.;

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.

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.

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.