How to Make Candied Cashews

What are candied cashews?

Candied cashews are cashew nuts coated in a sweet, spiced shell. In this oven-baked version, the nuts are tossed with whisked egg whites (which act as a binder), combined with brown and granulated sugars plus cinnamon, then baked until the exterior becomes crisp and golden.

Using egg whites may seem unusual for candy, but they serve as a “glue” for the sugar and spices. Beaten briefly to a frothy texture, the egg whites help the sugar adhere to the nuts and bake into a crisp coating. For a vegan alternative, use aquafaba (the liquid from canned chickpeas) in place of egg whites.

You can enjoy these nuts on their own, use them as a topping, or swap the cashews for any favourite nut to make a variety of candied nuts.

Ingredients

• Cashew nuts — 4 cups whole cashews (raw or roasted; about 480 g / 13 oz). If using roasted nuts, omit any extra toasting since they’ll bake in the oven.
• Egg whites — 2 medium to large egg whites (or use aquafaba for a vegan option).
• Water — 2 teaspoons, added to the egg whites to help create a froth.
• Granulated sugar — 3/4 cup (150 g).
• Light brown sugar — 6 tablespoons (about 90 g). The molasses in brown sugar adds depth of flavor.
• Cinnamon — 3 teaspoons for warm spice.
• Nutmeg (optional) — 1/4 teaspoon for extra warmth and complexity.

Flavor variations

• Spicy: Add a pinch (1/8 to 1/4 tsp) of cayenne, clove, or cardamom for a bolder profile.
• Savory-sweet: Mix 1 to 2 teaspoons soy sauce into the beaten egg whites before coating for an Asian-inspired twist.
• Sweet & salty: Sprinkle flaky sea salt or kosher salt over the warm nuts right after they come from the oven.

Step-by-step instructions

Full printable recipe follows. The process is simple and works well for holiday batches or quick snacks.

1. Preheat the oven to 300°F (150°C).
2. In a medium bowl, combine the granulated sugar, light brown sugar, cinnamon, and optional nutmeg. Set aside.
3. In a large bowl, whisk the egg whites with a hand whisk until frothy, about 1 minute. Add 2 teaspoons water and whisk for another minute to create a light foam.
4. Add the cashews to the frothy egg whites and toss until each nut is lightly coated.
5. Add the sugar-spice mixture to the coated nuts and stir or fold with a rubber spatula until the nuts are evenly covered with the sugar mixture.
6. Spread the coated cashews in a single layer on a cookie sheet lined with parchment paper. Bake for 25–30 minutes, stirring gently halfway through so the nuts cook evenly. The nuts will appear slightly soft when hot but will crisp as they cool.
7. Remove from the oven and let the cashews cool completely on the baking sheet before breaking them apart and storing.

How to serve

These candied cashews are versatile and easy to use. Here are a few serving ideas:

• Enjoy them as a snack straight from the jar or bag.
• Sprinkle over ice cream, yogurt, or a leafy salad for crunch and sweetness.
• Chop and fold into cookie or muffin batter to add crunch and flavor.
• Use as a topping for pavlova or other desserts for extra texture.
• Package in small jars or cellophane bags as a homemade edible gift.

Storage

Store cooled candied cashews at room temperature in an airtight container (preferably glass) for up to 1 month. Keep them away from humidity to preserve crispness.

Freezing

To freeze, allow the cashews to cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 6 months. Thaw at room temperature before serving.