Candied Cashews (Sweet and Crunchy!)

close up of a parchment lined baking sheet full of candied cashews.

Candied Cashews (Sweet and Crunchy!)

These candied cashews are buttery, sweet, and perfectly crunchy, with a delicious cinnamon sugar coating that makes every handful irresistible!

Prep Time 10

Cook Time 1

Cooling Time 20

Total Time 1 30

Servings Cups

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

Use raw, unsalted cashews. Pre-roasted or salted nuts can become overdone or throw off the flavour.

Whisk until frothy, not stiff. The egg white should be bubbly enough to help the cinnamon sugar stick.

Keep the heat low. Bake at 250°F and stir every 15 minutes to prevent the sugar from burning.

Don't rush the cooling! The coating crisps up as the cashews cool, so let them sit before breaking apart any clusters.

Store airtight. Keep completely cooled cashews in a sealed jar or container for up to 2 weeks at room temperature, 1 month refrigerated, or 3 months frozen.

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