Candied Cashews

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www.theconsciousplantkitchen.com

These Candied Cashews are crunchy sweet cashews with the most delicious cinnamon flavors. They are great homemade Christmas gifts or snacks any time of the day.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/candied-cashews/ or scan the QR code here ➡️

Prep Time10

cool down8

Total Time8 10

Servings: servings (2 tbsp)

Calories: 53.5kcal

Author: Carine Claudepierre

Equipment

Ingredients

6 tablespoons Brown Sugar or brown erythritol if sugar-free
1 ½ teaspoons Cinnamon
½ teaspoon Sea Salt
½ teaspoon Vanilla Extract
1 ½ tablespoons Water
2 cups Cashew unsalted, unroasted

US Customary - Metric

Instructions

Line a baking sheet with lightly oiled parchment paper. Set aside.
In a non-stick skillet, add brown sugar, water, cinnamon, salt, and vanilla extract, and bring to medium-high heat.
Stir and cook until the sugar melts, and the mixture gets bubbly.
The best way to succeed with candied nuts every time is to use a candy thermometer. Sugar must reach 320°F (160°C) to melt and form a shiny caramel coating around nuts that brittle and harden later. Sugar-free erythritol will melt faster, around 248°F.
Stir in the cashews and stir to coat. Keep cooking, reduce to medium heat to avoid burning the cashews, and cook for 2-3 minutes or until the liquid has reduced and coats all nuts.
Pour the nuts on the prepared baking sheet in a single layer and cool down at room temperature.

Storage

Break into pieces to serve and store in glass mason jars in the fridge for 2-3 weeks.

Nutrition