Sweet and Spicy Candied Cashews
Sweet and Spicy Candied Cashews are a perfect easy snack recipe! Spiced nuts mixed with sugar for a crunchy snack great for game day, a holiday, or edible gift. Gluten free and vegetarian.
Servings: 8 servings
Calories: 367kcal
Equipment
- Fine Mesh Strainer (regular pasta strainer will also work)
- Silicone Baking Mat or foil, or parchment
- Measuring spoons
- Measuring Cups
Ingredients
- 1 pound unsalted cashews
- 1 egg white
- 1 Tablespoon water
- 1 teasoon salt
- ½ cup granulated sugar
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon curry powder
Instructions
- 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).
Notes
Make it sweeter by increasing sugar to 2/3 cup.
Make it spicier by increasing cayenne to 1.5 teaspoons.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 30g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 63mg | Potassium: 400mg | Fiber: 2g | Sugar: 16g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg
