Cinnamon Sugar Candied Cashews Recipes

ROASTED CINNAMON SUGAR CANDIED NUTS

Steps:

• Preheat your oven to 250 degrees. Lightly spray a jelly roll pan with cooking spray. In a medium sized bowl, add the egg white and vanilla. Whisk together until frothy. Add the mixed nuts and stir until coated.
• In a small bowl mix together the brown sugar and cinnamon. Add to the nuts and toss until coated. Spread the nuts evenly on your prepared pan.
• Bake for 50-60 minutes in the oven and stir every 15 minutes until golden. Cool and then store in an airtight container.

CINNAMON SUGAR CANDIED CASHEWS

Steps:

• Preheat oven to 300F. Line a baking sheet with a Silpat or parchment paper. Don't skip lining your baking sheet; set aside.
• To a large bowl, add the egg white, water and whisk vigorously until very frothy, foamy, and bubbly, about 2 minutes by hand.
• Add the nuts and stir to coat.
• Add the sugars, cinnamon, salt, and optional cayenne, and stir to coat evenly.
• Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
• Bake for 25 to 30 minutes (I baked 28 minutes); don't overbake or nuts can burn. Coating will appear bubbly, quite soupy and wet in the center of tray even when nuts are ready to be pulled from oven. It will seem like nuts should bake longer so the coating dries out more, but it firms up dramatically as nuts cool. As always, use your judgment and let your nose and eyes be your guide to doneness.
• Allow nuts to cool on baking tray for at least 30 minutes. Ideally, leave nuts on baking tray and exposed to air to cool overnight; this helps them get extra crispy and crunchy.
• When nuts are cool enough to handle, break apart large clusters.
• Transfer nuts to airtight containers or jars.

CANDIED SUGAR CASHEWS

Steps:

• Preheat oven to 250. Line a baking sheet with parchment paper or a cooking mat. Spray the sheet with cooking spray.
• Make sure to spray it good!
• These will stick really bad to the pan if you don\'t use wax paper or spray it!
• Beat egg white and vanilla in a bowl. Poor cashews into the vanilla egg mixture and stir.
• Make sure to cover all cashews with the vanilla egg mixture.
• I used a drink shaker for this next part but you could just use a bowl if you don\'t have a shaker.
• Combine both sugars into the shaker.
• Add Cashews. and SHAKE!!!!!!!!
• Make sure to coat all of the cashews.
• Pour the cashews onto your baking sheet with the wax paper sprayed with cooking spray.
• Use a spatula to spread them out into a single layer.
• These need to cook for 1 hour.
• BUT you must stir them every 15 minutes so that they will not stick and burn, and will roast just right!!

CANDIED CASHEWS

Steps:

• Preheat oven to 300F.
• Mix the cinnamon and sugars in a bowl and set aside.
• With a hand whisker, beat the egg whites until frothy, about 1 minute. Add the water and whisk for about an extra minute.
• Add the nuts to the egg whites and toss to evenly coat the nuts.
• Add the sugar mixture into the nuts and toss to evenly coat.
• Spread the nuts on a cookie sheet lined with parchment paper and baker for 25-30 minutes. Use a wooden spoon to mix the nuts halfway through baking.
• Remove from oven and allow to cool.

CANDIED CASHEWS AND PECANS

Steps:

• Preheat the Oven to 325°F (163°C). While the oven is preheating, Cut the 2 tablespoons butter into cubes and place them evenly on a baking sheet and put the baking sheet in the oven for the butter to melt. Take the baking sheet out of the oven and set it aside, as soon as the butter is melted to avoid burning. If you don't want to use the butter, then use a silicon mat lined baking sheet to make cleaning easy.
• Separate the egg yolk and egg white of an egg and take the egg white in a medium size mixing bowl ( We DO NOT need the egg yolk in this recipe ). Add vanilla extract and whisk it until frothy.
• Add sugar, salt and cinnamon to the the egg white mixture and mix it gently until well combined.
• Now add the cashews and pecan halves to this mixture and mix well until all the nuts are properly coated with the egg white and sugar mixture.
• Spread these cinnamon sugar coated cashews and pecans in a single flat layer on the sheet pan which is ready with the melted butter.
• Bake for about 25 to 30 mins. Take them out and stir properly every 10 mins for the first 20 mins and watch very closely after 20 mins to check if they are done. They took about 28 mins in my oven but every oven is little different, So watch to see they don't burn in the last few mins.
• Once candied cashews and pecans are done, take them out of the oven and allow them to cool completely. Nuts get crunchier as they cool down, so wait until they are completely cool to enjoy them. Leave them on the counter for couple hours and then store them in an air tight container at room temperature for around 2 to 4 weeks ( if they last that long???? )
• Preheat the air fryer for 3 mins. Take a small cube of butter on a fork and grease the preheated air fryer basket evenly.
• Use the above instructions to prepare the egg white and sugar coated nut mixture.
• Spread the cinnamon sugar pecans and cashews in the air fryer basket evenly in a single layer as much as possible. ( I took the slotted crisper trays out of my air fryer basket and spread the nuts on the greased flat non stick base of the air fryer basket of my Gourmia Air fryer.
• Air fry at 300°F for about 20 to 25 mins, stirring every 5 mins, until the caramelized pecans and cashews nuts are done and take them out to lay them down on a parchment paper or a silicon mat to cool down. It took me 25 mins in my air fryer but since every air fryer is different, watch closely after 15 mins to make sure nuts are not burning. Nuts get crunchier as they cool down, so wait until they are completely cool to enjoy them. Store them in an air tight container at room temperature for around 2 weeks.

SUGAR FREE CANDIED TOASTED COCONUT CASHEWS

Steps:

• Heat a large skillet/frying pan using medium heat. When the pan is hot, add your monk fruit sweetener, cinnamon, salt, water and vanilla extract and mix until combined. Allow to heat, stirring consistently.
• When the sweetener has dissolved, quickly add your cashews and mix very well, ensuring all cashews are coated in the mixture. Continue stirring the cashew mixture, until the liquid has started to crystallize onto the cashews.
• Remove from the pan and allow to cool for 1-2 minutes. Stir several times, to avoid clusters forming. Allow the cashews to cool completely, before tossing through the coconut flakes.
• Preheat oven to 250 degrees Fahrenheit. Line a large baking dish or tray with parchment paper and set aside.
• In a large mixing bowl, add your cashews, cinnamon, and salt and set aside.
• In a microwave-safe bowl or stovetop, melt your monk fruit sweetener with your water. Pour over your cashews and mix until all cashews are evenly coated.
• Spread your cashews on an even layer and bake for 45 minutes, stirring occasionally. Once cashews have just begun to crystallize, remove and allow to cool for 1-2 minutes, before stirring once again to avoid immediate overlarge clusters forming. Allow to cool completely, before coating in an extra tablespoon or two of monk fruit sweetener. Once cooled, toss through coconut flakes.

CINNAMON SUGAR CANDIED NUTS TRAIL MIX

Steps:

• Preheat oven to 300F. Line a baking sheet with a Silpat or parchment paper. Don't skip lining your baking sheet; set aside.
• To a large bowl, add the nuts; set aside. I recommend using raw, unsalted nuts but if you can't find them, previously roasted/salted will likely work but monitor baking time and optional salt level.
• In a small bowl, add the egg white, water, and whisk vigorously until very frothy, foamy, and bubbly, about 2 minutes by hand.
• Pour egg mixture over the nuts and stir to coat.
• Add the sugars, cinnamon, optional salt, and stir very well to coat evenly.
• Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
• Bake for 25 to 30 minutes, tossing once midway through (I baked 28 minutes); don't overbake or nuts can burn. Coating may appear bubbly, possibly a bit runny and loose in the center of tray even when nuts are ready to be pulled from oven, but firms up dramatically as nuts cool. Use your judgment and let your nose and eyes be your guide to doneness.
• Allow nuts to cool on baking tray for at least 2 hours. Ideally, leave nuts on baking tray and exposed overnight as it helps them get extra crispy and crunchy.
• When nuts are cooled completely, sprinkle the dried fruit and baking chips over nuts.
• Use your hands to break apart large clusters and disperse fruit and baking chips throughout.
• Transfer mix to airtight containers, jars, or baggies. Mix will keep airtight at room temperature for at least 1 month.

CINNAMON SUGAR CANDIED NUTS

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside. In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside. In a medium bowl, combine sugars and cinnamon; set aside. In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated. Spread almond mixture onto prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely before serving.

CANDIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;