Glazed Cashews Recipes

HONEY ROASTED CASHEWS

Steps:

• Preheat the oven to 300 F degrees.
• In a small microwave-safe bowl, add the butter.
• Microwave for 25-30 seconds until the butter is melted. Add the honey and stir to mix and soften the honey. Add the salt (to taste.)
• Pour the honey mixture onto the nuts and toss to coat.
• Spread parchment paper over the baking sheet and dump the nut mixture into the baking sheet. Use a spoon to spread out the mixture so the nuts are all flat and not bunched up. This will help them bake evenly.
• Bake for 8 minutes. Remove from the oven, stir the nuts and bake another 5-8 minutes.
• Remove from the oven and allow to cool.

GLAZED PECANS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
• Add pecans; cook 2 to 3 minutes, stirring constantly, until coated. Spread mixture onto parchment-lined cookie sheet.
• Bake 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes. Store in tightly covered container up to 2 weeks.

GLAZED NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray.
• In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger, and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan.
• Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.

EASY CANDIED CASHEWS

Steps:

• Add the butter to a small saucepan over medium heat and let it melt.
• Add the sugar and cashews.
• Stir the mixture frequently (it burns easily so watch it closely) until the sugar melts and caramelizes over the nuts. Once all the sugar has melted and coated the nuts, they're done.
• Spread them onto a plate or piece of parchment paper so they don't all stick together. Some will clump together, which is fine.
• Allow them to cool then store them in a sealed container.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

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!!

SUGAR GLAZED WALNUTS

Steps:

• Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

EASY GLAZED NUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread the nuts out evenly over a small baking sheet. Bake for 5 minutes, or until nuts are fragrant and toasted.
• Remove the nuts from the oven and spread them out evenly across the bottom of a 10-inch non-stick skillet. Sprinkle the sugar evenly over the nuts. Cut the butter into 6 little pieces and scatter them over the top. Turn the heat under the skillet to MEDIUM-LOW. Cook, stirring occasionally, until the butter has completely melted and sugar is almost completely dissolved. Add water. Increase heat to MEDIUM and cook, stirring constantly, for two to three minutes, shaking the pan occasionally, until the water cooks completely off, the sugar has completely dissolved, and the buttery sugar mixture is mostly sticking to the nuts. Pour the nuts out on to a sheet of wax paper or foil. Use a wooden spoon to separate them a little so they don't all stick together as they cool.
• Allow the glazed nuts to cool completely before serving.

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.

GLAZED CASHEWS

Steps:

• combine cashews, sugar and butter in a saucepan over medium heat.stir until sugar turns a rich golden color --
• remove from heat, stir in vanilla.
• spread on a greased baking sheet.to cool.