Spiced Candied Cashews
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar1.5 cups
Water1 tsp
Kosher Salt1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground CardamomDirections:
1
Watch how to make this recipe
2
Line a baking sheet with parchment paper
3
Put the nuts, sugar, water, and salt into a large skillet over high heat
4
Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes
5
Meanwhile, mix the spices together in a small bowl
6
After 10 minutes, sprinkle the spices over the nuts and stir well
7
Continue stirring constantly while the water evaporates completely, about 5 minutes
8
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
9
Turn the nuts out onto the lined baking sheet and spread into an even layer
10
Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container
11
Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward
12
Cooked sugar is extremely hot and can burn instantly when touched