Ingredients:

  • 1 lb (450 g) Raw, Unsalted Cashews (Whole or halves)
  • 1 large Large Egg White (must be room temperature)
  • 1 tsp (5 ml) Water
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (50 g) Light Brown Sugar, packed
  • 1 tsp (5 g) Fine Sea Salt
  • 1 tsp (5 ml) Ground Cinnamon
  • 1 tsp (5 ml) Vanilla Extract (optional)

Instructions:

  1. Preheat oven to 300°F / 150°C (Fan 130°C / Gas Mark 2). Line a large, rimmed baking sheet completely with parchment paper. This step is non-negotiable for a clean release.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the granulated sugar, brown sugar, salt, and cinnamon. Set aside.
  3. Create the Glaze: In the large mixing bowl, combine the egg white and water. Whisk vigorously (or use a hand mixer on low speed) until the mixture is very frothy and slightly foamy, but not stiffly peaked. Stir in the vanilla extract.
  4. Toss the Nuts: Add the cashews to the egg white glaze. Use a spatula to gently fold the cashews until they are completely and evenly coated. They should look wet and slightly sticky.
  5. Add the Coating: Pour the prepared sugar mixture over the wet cashews. Toss carefully and thoroughly until every cashew is completely covered in the spiced sugar coating.
  6. Spread and Bake (Initial): Spread the coated cashews onto the prepared baking sheet in a thin, single layer. Avoid overcrowding. Bake for 15 minutes.
  7. Stirring: Remove the tray from the oven. Use the spatula to thoroughly stir and flip the cashews, breaking up any clumps and ensuring even exposure to the heat. Spread them back into a single layer.
  8. Second Bake: Return to the oven and bake for another 15–20 minutes (total cook time 35-40 minutes), stirring again halfway through (around the 25-minute mark). The nuts should look dry and the coating should be a rich golden brown.
  9. Cool Completely: Immediately slide the parchment paper (with the nuts still on it) onto a wire rack. Allow the Candied Cashews to cool completely (at least 30 minutes). The cooling is essential for achieving maximum crunch.
  10. Break Apart and Store: Once fully cooled, the nuts will be crisp. Break any large clumps into individual pieces. Store in an airtight container at room temperature.