Ingredients:

  • 1 lb Whole Cashews (raw, unsalted)
  • 1 Large Egg White
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar (packed)
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Cayenne Pepper

Instructions:

  1. Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet completely with parchment paper.
  2. In a large mixing bowl, whisk the large egg white until it is frothy and slightly foamy (about 30 seconds to 1 minute). This provides the binding agent.
  3. Add the raw cashews to the bowl and toss thoroughly until every nut is glossy and evenly coated with the egg white mixture.
  4. In a separate small bowl, whisk together the granulated sugar, light brown sugar, sea salt, cinnamon, nutmeg, and cayenne pepper until the dry mix is homogenous.
  5. Pour the dry sugar/spice mixture over the egg-white-coated cashews. Toss robustly with a spatula until the coating adheres completely to the cashews. They should look sandy and dry, with no wet spots.
  6. Spread the cashews onto the prepared baking sheet in a single layer, trying to ensure minimal overlapping.
  7. Bake for 15 minutes. Remove the sheet from the oven and, using a spatula, vigorously stir and separate the nuts. This breaks up any clumps and ensures even crisping.
  8. Return the cashews to the oven for another 25–30 minutes, stirring them again halfway through the second bake. The coating should be dry, matte, and slightly golden brown when finished.
  9. Remove the cashews from the oven and immediately transfer the parchment paper (with the nuts) to a wire rack. Allow them to cool and harden completely (30 minutes minimum). The candy shell hardens and achieves its signature crunch only when fully set.
  10. Once fully cool and hard, break apart any remaining small clumps. Store the Candied Cashews in an airtight container at room temperature.