Recently, I had an interesting conversation over dinner and actually found someone who pretty much embraces the same food preference as me! The say-no-to list includes RAISINS, DRIED FRUITS (Cranberries are okay), DURIANS, NO-NUT cookies…okay I’m gonna stop here.
But there’s something about candied nuts that I’m absolutely crazy about. My latest favorite candied nut recipe is this Cinnamon Candied Cashew Nuts. The light, sugary crust that coats each roasted cashew nut tastes like candy and the addition of cinnamon comes through ever so lightly.
With the festive holidays around the corner, I’m baking up batches of these highly addictive Cinnamon Candied Cashew Nuts for this year’s Christmas gift bags. Be warned – they are highly addictive so make sure to set aside some extra for snacking while packing. Feel free to switch between walnut, almond, pecan or even peanut!
3 cups nuts (I’m using cashew)
1 egg white
½ cup white sugar
¼ cup brown sugar
2 tsp ground cinnamon powder
1 tsp salt
makes 3 cups
Recipe adapted from: California Walnuts
Preheat the oven at 300°F/150°C.
Add the sugars, salt, cinnamon in a bowl and mix well.
In a medium mixing bowl, whisk the egg white with 1 tbsp water until frothy, about 2 minutes.
Pour the nuts in a large mixing bowl and fold in the beaten egg white so that the nuts are coated evenly.
Add in sugar mixture and mix well.
Line a baking tray with non-stick baking sheet and lay the nuts evenly.
Bake them for 25 to 30 minutes, until they are caramelized. Flip them gently halfway through cooking.
Remove from oven and allow to cool for 10 minutes before separating them.
If you are storing them in air-tight containers, allow to cool completely before doing so.