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Spiced Candied Cashews Recipe

Spiced Candied Cashews

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Total Reviews: 27

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  • 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.

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  • 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!!!

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  • 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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  • on August 25, 2011

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    Well, I just finished preparing these nuts for the first time. While I'm not quite convinced that I did it properly, as I've never made candied nuts before, I can say the results are tasty!! Many, many thanks to the reviewers who took the time to leave helpful hints...heeding their advice pays off!!

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  • on June 12, 2011

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    YOU MUST READ ALL REVIEWS AND WATCH VIDEO FIRST!!!!!! I messed up my first batch which sucks because a jar of cardamom is $10 and raw cashews are $4 for 7oz. READ THE REVIEWS...take your time and change up your ingredients!!!! I added dried pomegranates and whole almonds as well as a little extrs sea salt. So good and my house smells amazing. THANK YOU TO EVERYONE THAT POSTED REVIEWS!!

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  • on June 10, 2011

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    Just2 and tlsarno_11357819 are lifesavers. Using their suggestions, this came out perfectly on my first try. Excellent, tasty dish! Thanks Claire

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  • on April 19, 2011

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    I tried this recipe per Clare's instruction the first time and it turned out like brittle. After reading all the reviews, especially Charlotte's, NC, the second time turned out great. Love this recipe. Thanks Clare.

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  • on April 18, 2011

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    Eager to try. Comments below. But highly recommend you try the Ellie Krieger Spiced Nuts recipe also on FN Site. They were better; simpler, delicious and far less sweet.

    Our experience was:

    1 Far too sweet for cocktail time. Cookie spice seasoning is good as is salt level but they work better as dessert.

    2 The title is right - this is a candied nut. Making candy takes a touch of art and the right timing. It may take longer to get to syrup stage and from there to finish stage than recipe specifies. Those times are only guidelines.

    3. Keep burner level adjusted to maintain low boil; too high a heat and sugar scorches.

    4 Don't skip the vigorous stir step at end - it mediates texture of the sugar coating.

    5 Works for almonds, pecans and hazelnuts as well as cashews. Hazelnut flavor holds up best to the overwhelming sugar.

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  • on March 19, 2011

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    I was very glad to have read other reviews before I started. Thank you.
    I used raw pecans as unsalted cashews were impossible to find. This, and lowering the temperature (from 10 to 6 on my gas stove about five minutes in, probably caused the first boil to be about 13 minutes instead of 10 and the second step take a minute or so longer as well. The end result was a real candied nut, as the sugar never really crystallized. No sifting was necessary. Served mixed with Craisins, they're yummy!

    ( I used a non-stick stir-fry pan, which made it cook quite evenly

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  • on August 29, 2010

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    we love the candied cashews at our neighborhood coffee shop, but they are soooo expensive. this was a great, easy recipe and the cashews turned out great. i added sesame seeds and some dried chopped cranberries to make them just like the ones from the store!

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