Candied Sugar 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.

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!!

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.

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 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.;

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

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.

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.