Candied Cashews, coated with a maple cinnamon crunchy coating are so easy to make, and totally delicious!
These candied nuts are crisp and toasty, perfectly sweetened with maple syrup, and flavored with the warm spiciness of nutmeg and cinnamon.
Why This Candied Cashews Recipe is So Good
- Candied Cashews are a versatile snack. Not only are they perfect for eating by the handful, but they're delicious on top of salads, cakes, cheesecake, ice cream, yogurt, or oatmeal.
- This recipe is quick and simple to make. Candied cashews are coated with egg whites, sugar, and spices, and then baked in the oven until they are toasted and caramelized. It's a very easy process and takes less than an hour.
- Cashews are the best nuts! I think that Cashews are better than every other nut out there. They are crunchy, buttery, and healthy too, packed with healthy fats and protein.
Tips and Tricks for Making Perfect Candied Cashews
- Don't skip the salt. Without salt, these candied nuts would be quite sweet. The extra salt helps to balance everything out and makes this crunchy snack irresistible. I typically start with unsalted nuts so that I can control exactly how salty the final result is.
- Try this method with other types of nuts! Candied peanuts, hazelnuts, almonds, walnuts, or pecans can all be made using this basic easy recipe.
- Give them as gifts. A jar of candied cashews makes an amazing edible gift for those people who are tough to buy for. Tie the jar with a cute ribbon to match any occasion!
- Store them for later. Once made and cooled, candied cashews will stay fresh in an airtight container at room temperature for up to a week.
More Easy Snack Recipes
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- 1 large egg white
- 2 ½ cups whole cashews
- 1 teaspoon pure vanilla extract
- ⅓ cup granulated sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Preheat the oven to 300°F and line a large baking sheet with parchment paper or a silpat mat. If using parchment, spray it lightly with nonstick cooking spray.
- In a large bowl, whip the egg white using a hand mixer on medium speed until it forms soft peaks– about 3 minutes.
- Add the cashews and vanilla to the bowl and stir until they are completely coated in the egg white.
- Next add the granulated sugar, maple syrup, cinnamon, salt, and nutmeg to the bowl. Stir until the cashews are evenly coated.
- Spread the cashews in a single layer on the prepared baking sheet and bake for 15 minutes.
- Then stir the nuts and bake for an additional 15 minutes. Stir again and bake for a final 10 minutes, or until the nuts are golden brown. In total, bake the cashews for 40 minutes, stirring twice.
- Remove the baking sheet from the oven and allow the candied cashews to cool completely. Once cooled, break the cashews apart and store in an airtight container at room temperature for up to 1 week
Nutrition Information:Yield: 10 Serving Size: ¼ cup
Amount Per Serving: Calories: 242Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 290mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 6g
Insanely Easy Recipes occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.