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I’m convinced these candied cashews should come with a warning label. Sweet, salty, buttery, and coated in cinnamon sugar, they’re ridiculously easy to make and even easier to polish off by the handful.
I made a batch of these once, and the boyfriend immediately decided that EVERYONE we knew needed a jar. Not asked. Decided. 😂 And honestly, after tasting them, I couldn’t really argue. There’s something about the combination of rich, buttery cashews, warm cinnamon, and that lightly caramelized sugar coating that makes it nearly impossible to stop at just one handful.
These homemade cinnamon cashews only need seven ingredients and a little patience while they roast in the oven. They’re wonderful for filling up snack bowls, adding to holiday treat boxes, or keeping in a jar on the counter for those inevitable sweet-and-salty cravings. I especially love putting together a homemade snack assortment with my spiced candied pecans, cinnamon roasted almonds, and maple glazed pecans for a little variety. Sweet, spicy, salty… everybody wins!
✳︎ Why You’ll Love These Candied Cashews
- Cashews were MADE for this. Their naturally buttery flavour is SO good with cinnamon sugar, and that rich, creamy centre against the crisp coating? Unreal.
- Seven everyday ingredients. No candy thermometer, complicated syrup, or fancy equipment required.
- Sweet meets salty. Just enough salt to keep the sugar from taking over. It’s a combination that gets me every single time.
- A little effort goes a long way. Mix everything together, spread it onto a baking sheet, and let the oven work its magic. Just remember to give ’em a stir!
- Foodie-approved gifting material. One batch might turn into several once people start asking where you got them. You’ve been warned!
Ingredients You’ll Need
The beauty of these candied cashews? You only need seven ingredients, and there’s a good chance most of them are already hanging out in your pantry! Nothing complicated, no candy thermometer, and definitely no special trip to the grocery store for fancy ingredients. Here’s what you’ll need to make these buttery, cinnamon-sugar-coated beauties:
- Cashews: The star of the show! Use raw, whole, unsalted cashews for the best results. Since we’re roasting and seasoning them ourselves, there’s no need to start with nuts that have already been roasted or salted. Their naturally rich, buttery flavour is what makes these candied cashews SO good!
- Brown Sugar and White Sugar: We’re using both for a reason! Brown sugar brings a deeper, almost caramel-like sweetness, while white sugar helps create that crisp, sugary coating. Together, they give these cinnamon cashews their signature sweet crunch.
- Cinnamon: The cozy little ingredient that makes everything smell AMAZING while these roast. It adds warmth and just the right amount of spice without any actual heat.
- Salt: Don’t underestimate this one! A little salt balances out all that sugar and brings out the natural richness of the cashews. It’s what keeps these from tasting overly sweet.
- Egg White: Our secret weapon for getting that beautiful coating to stick! Whisking it until frothy helps the cinnamon sugar mixture cling to the cashews and form a lightly crisp shell as they bake.
- Vanilla Extract: Just a splash adds a lovely hint of vanilla that complements the cinnamon and brown sugar. Mix it with the egg white so that flavour gets distributed evenly throughout the batch.
Find the full ingredient list and exact measurements in the recipe card below.
Tips for Perfect Candied Cashews
Making homemade candied cashews is pretty straightforward, but there are a few little things that can make the difference between a good batch and one that disappears before you’ve even put the jar away. Here’s what I’ve learned along the way!
- Start with raw, unsalted cashews. Since we’re roasting them in the oven and adding our own seasonings, there’s no need for pre-roasted nuts. Whole cashews are my favourite for this recipe, but halves will work, too. Just keep an eye on smaller pieces toward the end of baking.
- Don’t skimp on the whisking! Beat the egg white and vanilla together until the mixture is nice and frothy. You’re not looking for stiff peaks, just plenty of little bubbles. This helps the cinnamon sugar coating stick to the cashews instead of collecting at the bottom of the bowl.
- Combine the dry ingredients separately. Mix the brown sugar, white sugar, cinnamon, and salt together before adding them to the cashews. That way, every handful gets the same sweet-and-salty flavour instead of one cashew getting all the cinnamon!
- Give those cashews some room. Spread them in a single layer on a parchment lined baking sheet. A little touching is totally fine, but avoid overlapping or piling them up. If your baking sheet is too small, use two rather than crowding everything together.
- Low and slow wins this race. Keep the oven at 250°F and stir the cashews every 15 minutes during the 50–60-minute baking time. The lower temperature helps the coating dry and crisp up without scorching the sugar. Resist the urge to crank up the heat to speed things along!
- Patience, my friend! Fresh from the oven, the cashews might still feel a little soft or tacky. That’s normal! Leave them on the baking sheet until they’re completely cool so the coating has a chance to harden. Then break apart any clusters and try not to eat the entire batch in one sitting. No promises, though!
Ways to Use Candied Cashews
Sure, you could just grab a handful straight from the jar (and trust me, you WILL), but these sweet and salty cashews deserve a little more attention! Their buttery flavour and cinnamon-sugar crunch make them surprisingly versatile, whether you’re putting together a holiday spread or jazzing up an everyday favourite.
- Salads: Toss a handful into a salad with apples, pears, dried cranberries, or goat cheese. The sweetness and crunch are especially good with tangy vinaigrettes and fresh greens.
- Cheese boards: Add a little bowl of candied cashews to your next charcuterie board. They’re fantastic alongside sharp cheddar, creamy brie, salty meats, and fresh fruit. A little sweet, a little salty, a whole lot of YUM!
- Breakfast bowls: Sprinkle them over Greek yogurt, oatmeal, or smoothie bowls for a crunchy cinnamon sugar topping. Chop them up a little first so you get some in every bite!
- Ice cream and desserts: Roughly chop the cashews and scatter them over vanilla ice cream, baked apples, brownies, or anything caramel-flavoured. That buttery crunch is SO good against something creamy or warm.
- Homemade trail mix: Combine them with dried fruit, pretzels, chocolate chips, or other roasted nuts for a sweet-and-salty snack mix. Perfect for road trips, movie nights, or keeping in your bag when hunger strikes.
- Holiday gifts and party favours: Fill little mason jars or treat bags with these cinnamon roasted cashews, add a ribbon, and you’ve got an edible gift that feels thoughtful without taking all day to make.
- Straight from the jar: Sometimes you don’t need a serving suggestion at all. Keep a jar handy for afternoon snacking or set them out when friends come over. Just don’t be surprised when the bowl needs refilling!
How to Store Candied Cashews
Made a big batch? GOOD CALL! These Candied Cashews keep beautifully, which makes them perfect for prepping ahead of holiday parties, filling gift jars, or having something sweet and crunchy ready whenever a craving hits.
The most important thing? Let them cool COMPLETELY before storing. Trapping warmth inside a container can create moisture and soften that lovely cinnamon sugar coating. Once cooled, here’s how to keep them fresh:
- At room temperature: Store in an airtight container or mason jar in a cool, dry place for up to 2 weeks. Keep them away from direct sunlight and heat to maintain their crunch.
- In the fridge: Want them to last a little longer? Refrigerate in an airtight container for up to 1 month. Let them come to room temperature before serving for the best flavour and texture.
- In the freezer: These cinnamon sugar cashews freeze beautifully! Transfer them to a freezer safe bag or container and freeze for up to 3 months. Thaw them at room temperature while still sealed to help prevent condensation from making the coating sticky.
Andrea Says
Planning to give these as gifts? Make them a few days ahead, let them cool completely, and package them in airtight jars. One less thing to worry about when the holiday chaos kicks in!
Frequently Asked Questions
more homemade snacks you’ll love
Got a thing for homemade snacks that disappear a little TOO quickly? Here are a few more favourites to keep those snack bowls full!
- Oven Roasted Pumpkin Seeds. Crispy, salty, and perfect for munching.
- Air Fryer Chickpeas. Crunchy little bites with serious snack appeal.
- Crispy White Beans. Golden, savoury, and wonderfully crunchy.
- Salt and Vinegar Almonds. Tangy, salty, and seriously snackable.
- Lemon Almonds. Bright, zesty, and deliciously crunchy.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Candied Cashews (Sweet and Crunchy!)
Video
Equipment
Ingredients
- 1 pound (about 4 cups) raw, unsalted whole cashews
- 6 tbsp brown sugar
- 4 tbsp white sugar
- 1.5 tsp ground cinnamon
- 1 tsp salt
- 1 tsp vanilla extract
- 1 large egg white
Instructions
- Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, combine the brown sugar, white sugar, cinnamon, and salt. Stir until evenly mixed.
- In a large mixing bowl, whisk the egg white and vanilla extract together until frothy and bubbly.
- Add the cashews to the egg white mixture and toss until evenly coated.
- Sprinkle the cinnamon sugar mixture over top and stir until every cashew is well covered.
- Transfer the coated cashews to the prepared baking sheet, spreading them into an even, single layer.
- Bake for 50–60 minutes, stirring every 15 minutes to prevent sticking and ensure even roasting. Remove the baking sheet from the oven and let the cashews cool completely. The cinnamon sugar coating will harden and become crunchy as they cool. Break apart any clusters and enjoy!
Notes
Nutrition
Don’t skip the good stuff —
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