Make Sweet and Spicy Candied Cashews as a fun and delicious snack! These nuts are tossed with sugar and warm spices for great flavor. Also perfect for game day, a party, or even as an edible gift.
Why You Will Love This Recipe
These nuts were inspired by one of my sisters that wanted a sweet and spicy coating on cashews.
It is incredibly simple and easy to make these spiced nuts and they work perfectly as an appetizer, snack, game day recipe, or even an edible gift for the holidays.
This spiced nuts recipe brings a balance of slightly sweet and slightly spicy flavors in a crunchy snack, sure to have you going back for more!
These are the ingredients you need to make the candied cashews:
- Cashews (Unsalted)
- Granulated Sugar
- Egg White
- Ground Cumin
- Curry Powder
This is the equipment you need for making the spiced nuts recipe:
Silicone Baking Mat (or parchment, or foil)
For more detailed instructions such as temperatures and specifics, see the full recipe below.
Whisk the egg white, salt, and water together.
Coat the cashew nuts in the egg mixture and then strain to remove the excess.
Put the nuts back in the bowl with the sugar and spices. Toss to coat.
Spread the coated nuts out on a lined baking sheet.
Bake until they are crispy, about 50 minutes.
Let cool completely before storing.
Modifications and Substitutions
Want it on the sweeter side? Increase the sugar amount to 2/3 cup.
Want it spicier? Increase the cayenne to 1.5 teaspoons.
I like to use silicone baking mats instead of foil or parchment wherever possible. They are non-stick, easy clean up (dishwasher!), and eco-friendly.
By not tossing the nuts, you will get a little caramelization on the pieces that are touching the mat/pan.
Cashews are full of protein, healthy fats, and antioxidants.
They can be a great healthy option based on your dietary needs. Keep in mind the coating ingredients when making this decision.
This recipe uses the egg white to get things to stick and bring a crisp texture.
Candied nuts have been cooked with a crunchy sugar coating.
These nuts will last at room temperature for 2 weeks or in the refrigerator for a month before losing flavor.
- Preheat oven to 275°F with a rack in the middle position.
- In a medium bowl, whisk together the egg white, water, and salt.1 egg white, 1 Tablespoon water, 1 teasoon salt
- Toss the cashews in the egg mixture to coat.1 pound unsalted cashews
- Pour the coated nuts into a strainer and let sit to strain for 5 minutes to remove excess moisture.
- Put the nuts back in the bowl and add the sugar, cumin, paprika, cayenne, and curry powders. Toss to coat.½ cup granulated sugar, 1 ½ teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon cayenne pepper, ½ teaspoon curry powder
- Spread out the nut mixture on a baking sheet that is lined with a silicone baking mat (or parchment/foil).
- Bake the nuts until they are dry, about 45-50 minutes.
- Remove from the oven and let the nuts cool on the baking sheet for at least 30 minutes.
- Store in an air tight container for up to 2 weeks (refrigerator for 1 month).