1 Video | Photo: Spiced Candied Cashews Recipe
Ingredients
- 2 cups raw unsalted cashews
- 1 cup sugar
- 1 1/2 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
Directions
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.
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By raymondjjatvcn7
Phoenix, AZ
on September 04, 2011
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I tried this recipe twice today. My first attempt I literally “smoked” my house out, at least I can say the smoke detectors work! And it turned out to be a complete burnt mess. I can say my kids and I are laughing about it now! The second attempt I turned it down to medium high heat and then kept it there. I may have had to stir longer but at least there was no smoke in my house. I did not have cardamom (nor do I know what that spice is but I used ALLSPICE instead. I had seen a couple other people say they used allspice in place of the cardamom. The ginger gives it a little kick in the back of your mouth while the cinnamon has the nice sweet flavor to it. I will be making these again and for sure giving them away during the holiday as well. I am looking forward to trying these again in the near future.
By cam8758_12161603
College Station, 83
on August 30, 2011
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I cooked my cashews in a wok over my gas range. The sugar water came to a boil within a minute and I reduced to a medium flame which kept it at a nice boil for the first ten minutes. I stirred occasionally to make sure my syrup wasn't caramelizing without me noticing. I came to realize, that as long as you have lots and lots of bubbles (almost a “foam” coming up, water is still evaporating out of the syrup. As soon as this foam started to dissipate, I sprinkled in my spices and salt and began the stirring process over a medium flame. It took at least five minutes for the syrup to crystallize (it goes from a really thick sticky syrup that is harder to stir, to a powdery sugar clumpy consistency. I pull off the heat as soon as I got to the point and spread them in a single layer on my parchment. These are worth the effort : In the words of my husband, who is NOT a sweets person "Ooo, these are really good. Can you bring me some more?... Like a whole bowl?" Thank you Clare!!!
By spinzino_11976315
Sarasota, 48
on August 26, 2011
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Sooooo good! These were so easy to make and came out delish! Getting to the syrup stage took longer than 10 minutes, but the result is worth the extra cooking time. I made these for a pot luck this evening (I'm bringing the appies and now my husband and I have to smack our hands to stay out of them so there will be enough for the party :o Thanks, Claire, for creating easy, yummy dishes for the home cook. (I also made the rosemary parm shortbread from the same episode ~ my appies are going to be the hit of the evening! Blessings! :o
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