Whenever I have a large quantity of cashews, I’m making these scrumptious candied cashews. These are my favorite nuts, they won’t last long. Cashews are on the softer side, and won’t break your teeth. Some recipes ask for water, instead of butter. I prefer this version.
Homemade Candied Cashews
Cuisine German Category Desserts Germany Northern Europe Recipes
- 1/2 cup or 1 stick unsalted butter
- 1.5 cups unsalted cashews
- 1 cup granulated or brown sugar mixture
- pinch of cinnamon or some vanilla extract (optional)
- Pinch of salt (optional). If cashews already salted, no extra salt
Some recipes ask for water, it is up to you, but I prefer butter.
- Add the butter to a saucepan over medium heat and let it melt.
- Add the brown sugar and stir
- Add the cashews and reduce the heat to medium-high
- 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
Optional: add, vanilla, salt and and/or cinnamon to the mixture
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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