• 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.