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  • Writer's pictureGina

Candied Cashews

Man, do I host this time of year! Starts around Thanksgiving with my son's birthday then comes to a halt post Christmas with my twin daughters'. And this is in addition to multiple holiday festivities throughout those 6 weeks. My house is basically a revolving gift-wrapped door from November through January.

And you know what was the biggest hit this year?

My nuts!

Now now now, release that inner immature 8th grade chuckle then get your head out of the gutter people.

My nuts, as in the candied cashews, I served amidst many a charcuterie board, were the talk of all the gatherings.

"You made these?"

"Where did you get the nuts?"

"I love the nuts"

"Take these away, I'm going to eat the whole mound!"

Just to reiterate what bellowed from my dining table all season long.

And honestly, I totally get it.

My nuts are the bomb. (Now there's a statement you don't hear everyday, ;) )

Sugary, crunchy, a bit salty and 100% addicting, they are of a recipe my kitchen cranked out for weeks and I'm pretty sure that fact won't end post 2021.

They rounded out our meat & cheese boards really well but you can certainly just serve them in a pretty bowl and call it a day. Heck, we've been munching on them straight from the tupperware they've been stored in. A much deserved perk of hosting I must say of that. :)

Ah, I've circled back to hosting. And as I glance around my kitchen at this very moment and see empty wine glasses, dishes piled high and remnants of wrapping paper abound.....I can't say I'd want it any other way.

Happy hosting and Happy New Year.

Candied Cashews

Slightly adapted from: One Sarcastic Baker

Yields: about 2.5 Cups


2 Cups Cashews, whole preferable but halves work as well (raw or roasted, unsalted or lightly salted)

1 egg white

1 tsp water

6 TBS granulated sugar

3 TBS light brown sugar

1 1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

  1. Preheat oven to 300 F.

  2. Mix sugars, cinnamon and nutmeg in a bowl. Set aside.

  3. Using a whisk, beat the egg white in a medium-large bowl until frothy, about 45 seconds to 1 minute. Add the water and whisk for an additional 45 seconds to 1 minute.

  4. Add the nuts and toss to evenly coat.

  5. Add the sugar mixture and toss to evenly coat.

  6. Line a baking sheet with parchment paper and spread the nuts out. Make sure to use a rubber spatula to get all the sugary goodness atop the nuts!

  7. Bake for 15 minutes. Use a wooden spoon to mix the nuts. Bake for an additional 11-13 minutes. Total baking time- 26-28 minutes.

  8. Remove from oven and place sheet pan on a wire rack to cool.

  9. Enjoy!

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