Candied Cinnamon Cashews Food

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.

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.

CANDIED NUTS

Steps:

• In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
• Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
• Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
• Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the 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:

• 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.;