Best 6 Candied Cashews Recipes

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

CANDIED CASHEWS

Steps:

• In a large stainless-steel skillet, combine cashews, sugar, and 1/4 cup water. Bring water to a boil over high heat. Lower heat and simmer, stirring frequently, until water evaporates and sugar crystallizes around nuts, about 5 minutes.
• In a small bowl, combine coriander, cinnamon, allspice, cayenne, and coarse salt. Stir into nuts and continue cooking, stirring constantly, until sugar begins to melt and caramelize, 1-2 minutes.
• Remove to a parchment-lined baking sheet and cool to room temperature before serving, about 5 minutes.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

THAI TEA PUDDING WITH LIME CARAMEL AND CANDIED CASHEWS

Steps:

• Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
• Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
• Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
• Serve topped with the lime caramel, candied cashews, and lime whipped cream.

CANDIED CASHEWS

Steps:

• Preheat the oven to 350°F. Spray a baking sheet with olive oil spray.
• In a medium bowl, toss together the cashews, sugar, butter, salt, and cayenne. Spread the mixture out on the prepared baking sheet. Bake, stirring the nuts occasionally, until well roasted, about 20 minutes. Set aside to cool.
• Chop the candied cashews slightly before using them as a topping for the pudding or other desserts. Store them in an airtight container at room temperature for up to 3 days.

CANDIED CASHEWS

Steps:

• Cover cashews with water in a 1 1/2- to 2-quart saucepan and simmer until slightly softened, about 4 minutes. Drain, then transfer to paper towels to dry, 40 to 50 minutes.
• Stir together salt and cayenne.
• Toss cashews with sugar in a bowl, then shake in a sieve to remove excess. Heat 1 1/2 inches oil in dried saucepan over moderate heat until it registers 375°F on thermometer. Fry cashews in 3 batches, stirring frequently, until deep golden brown and crisp, 2 to 3 minutes per batch. Transfer with a slotted spoon to a baking sheet as fried and sprinkle with some cayenne mixture. (Return oil to 375°F between batches.)