Discover the Ultimate Candied Cashews Recipe You’ll Love!

There’s something magical about the moment when sweet meets salty, isn’t there? I discovered this candied cashews recipe years ago during a particularly chaotic holiday season when I needed a quick homemade gift for unexpected visitors. Let me tell you, these golden, caramelized nuggets of goodness have saved my hostess reputation more times than I can count!

Standing in my kitchen in Asheville with little Lila “helping” me stir (which mostly meant sneaking cashews when she thought I wasn’t looking), I perfected this candied cashews recipe through countless batches. The warm aroma of vanilla and cinnamon swirling through our yellow farmhouse has become a signal to my family that something irresistible is happening.

Why You’ll Love This Candied Cashews Recipe

This candied cashews recipe isn’t just another sweet treat—it’s a game-changer in your snacking repertoire. Here’s why this recipe will quickly become a regular in your kitchen:

• Ridiculously simple – Just a handful of pantry staples and 15 minutes are all you need
• Perfectly balanced – The ideal harmony of sweet, salty, and warm spices
• Incredibly versatile – Perfect for snacking, gifting, or elevating salads and desserts
• Kid-approved – Even my picky 3-year-old Caleb requests these by name (well, he calls them “special nuts,” but you get the idea!)
• Make-ahead friendly – They store beautifully for weeks (if they last that long!)

My friend Sarah once called these “dangerously addictive,” and honestly, that might be the most accurate description I’ve heard!

Ingredients

For this candied cashews recipe, you’ll need:

• 2 cups raw cashew nuts (unsalted works best here)
• ½ cup granulated sugar (or coconut sugar for a slightly less sweet version)
• 2 tablespoons brown sugar (for that caramel depth we all crave)
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt (I use kosher salt, but sea salt works beautifully too)
• 1 teaspoon pure vanilla extract
• 2 tablespoons water
• 1 tablespoon butter (unsalted)

The beauty of this recipe is its simplicity—these are ingredients most of us already have tucked away in our pantry. I’ve made these candied cashew nuts when I’ve had unexpected guests and needed a quick impressive snack without running to the store!

Timing

• Prep Time: 5 minutes (mostly measuring ingredients)
• Cook Time: 10 minutes (stay near the stove, things move quickly!)
• Total Time: 15 minutes (plus cooling)
• Skill Level: Easy-peasy (perfect for beginners or cooking with kids)

This candied cashews recipe comes together in about half the time of other similar recipes I’ve tried, which makes it my go-to when I need something special in a hurry.

Step-by-Step Instructions

Step 1: Prepare Your Workspace

Line a baking sheet with parchment paper and set it aside. Trust me on the parchment paper—I learned the hard way that cleaning hardened sugar from a baking sheet is not how anyone wants to spend their evening!

Step 2: Create Your Sugar Mixture

In a medium saucepan, combine the granulated sugar, brown sugar, cinnamon, salt, and water. Place over medium heat and stir until the sugar begins to dissolve, about 1-2 minutes.

This is where the magic begins! As the sugar starts to melt, your kitchen will fill with the most incredible aroma. My daughter Lila always appears in the kitchen around this time, asking, “Are you making the yummy nuts, Mommy?”

Step 3: Add The Cashews

After the sugar dissolves, stir in the cashews and cook. Stir continuously to coat all the nuts evenly with the sugar mixture.

This is the part where you’ll need to channel your inner patience! Keep stirring gently to prevent burning. The mixture will look a bit wet and sandy at first—that’s exactly what you want.

Step 4: Keep Stirring Until Magic Happens

Continue cooking and stirring for about 5-6 minutes. The sugar will gradually begin to caramelize and coat the cashews. You’ll notice the mixture starting to look drier and the cashews getting shiny.

This is the perfect time to tell yourself, “I’m doing great! Don’t walk away, even if the kids are suddenly suspiciously quiet in the other room!” (A lesson I’ve learned through experience!)

Step 5: Add Vanilla and Butter

When the cashews are well-coated and the sugar mixture has mostly dried up, add the vanilla extract and butter. Be careful—the mixture might sizzle a bit when you add the vanilla.

The vanilla and butter are what elevate this candied cashews recipe from good to oh-my-goodness amazing. The butter gives a rich finish while the vanilla adds warmth and depth that makes people ask, “What’s in these?”

Step 6: Pour and Separate

Quickly pour the cashews onto your prepared baking sheet and use a wooden spoon to separate them as much as possible. Work fast because they’ll begin to harden almost immediately!

The first time I made this recipe candied cashews, I didn’t separate them quickly enough and ended up with what my husband Eric lovingly called a “cashew brittle brick.” Still delicious, but not quite what I was going for!

Step 7: Cool Completely

Allow the candied cashews to cool completely, about 15-20 minutes. Once cooled, break apart any clusters that have stuck together.

The waiting is honestly the hardest part of this entire recipe. The smell of cinnamon-sugar coated nuts cooling on your counter is almost impossible to resist!

Cooking Tips

After making this candied cashews recipe more times than I can count, I’ve picked up a few tricks that make a big difference:

• Don’t walk away from the stove – The difference between perfectly caramelized and burnt happens in seconds
• Use a heavy-bottomed pan if possible – It distributes heat more evenly and reduces the chance of burning
• Have all ingredients measured and ready before you start cooking – This recipe moves quickly!
• If the sugar crystallizes too quickly, add a tiny splash more water to loosen things up
• For an extra festive touch, add a pinch of nutmeg or cardamom along with the cinnamon
• A splash of bourbon instead of vanilla extract creates a sophisticated adult version (I discovered this happy accident during a vanilla shortage!)

As my grandmother always said, “The secret ingredient is paying attention,” and that’s especially true for this candied cashews recipe!

Personal Story

Last Christmas Eve, I had completely forgotten about the neighborhood cookie exchange. There I was, pajama-clad at 10 PM, realizing I needed something homemade for the next morning. With no time for elaborate baking, I whipped up three batches of these candied cashews, packaged them in little cellophane bags with red ribbon, and called it a day.

Not only did they save my reputation, but three neighbors asked for the recipe! Sometimes the simplest things make the biggest impression. These cashews have become my holiday signature—so much so that my friend Jen now says, “It’s not Christmas until I get Olivia’s candied nuts!”, She even brought them to our annual cookie swap along with a batch of her Heavenly Hash Brownies—a combo that had everyone asking for seconds (and the recipes).

What makes me smile most is that while everyone thinks this is some complex, time-consuming treat, I know it takes me just 15 minutes of actual effort. That’s our little secret, friend!

Nutritional Information

While I’m not one to obsess over calories (life’s too short!), I know it’s helpful to have some guidelines:

• Serving Size: ¼ cup (about a generous handful)
• Calories: Approximately 210 per serving
• Protein: 5g per serving (cashews are one of the higher-protein nuts!)
• Healthy Fats: 16g per serving (mostly heart-healthy monounsaturated fats)

Cashews are nutritional powerhouses, containing copper, manganese, magnesium, and zinc. They’re also one of the lower-fat nuts, which makes me feel a little better about the added sugar!

Healthier Alternatives

If you’re looking to make this candied cashews recipe a bit more virtuous:

• Substitute coconut sugar for the granulated sugar for a lower glycemic option
• Reduce the overall sugar by about 25% – they’ll be less sweet but still delicious
• Add a pinch of cayenne pepper to create a sweet-heat version that makes you less likely to overindulge
• Try monk fruit sweetener for a lower-carb option (though the texture will be slightly different)

I’ve tried all these variations when I’m feeling virtuous, and while the original is still my favorite, these modifications are surprisingly delicious!

Serving Suggestions

These candied cashews are amazingly versatile! Here are my favorite ways to enjoy this recipe:

• Straight from the jar (let’s be honest, this is how they disappear fastest)
• Sprinkled over Blueberry Cottage Cheese Breakfast Bake for a delightful crunch that balances creamy and sweet beautifully.
• Added to a cheese board for a sweet counterpoint to savory cheeses
• Chopped and used as an ice cream topping (vanilla bean ice cream + these cashews = heaven!)
• Packaged in pretty jars with a ribbon for perfect last-minute gifts
• Mixed with popcorn and mini chocolate chips for movie night munchies

My personal favorite? A handful of candied cashews with a mug of afternoon coffee while I steal five minutes of peace before school pickup!

Common Mistakes to Avoid

Over the years, I’ve made every possible mistake with this candied cashews recipe, so you don’t have to:

• Don’t rush the process – If the heat is too high, you’ll end up with burnt sugar and wasted cashews
• Stir continuously – Even a 30-second break can lead to uneven cooking or burning
• Don’t substitute maple syrup or honey for the granulated sugar – The recipe needs the crystallization properties of regular sugar
• Make sure your baking sheet is ready before you start – Once those nuts are done, you need to move quickly!
• Resist the urge to taste-test while hot – Molten sugar is seriously hot and can cause painful burns (speaking from unfortunate experience)

Storing & Reheating Tips

One of the best things about this candied cashews recipe is how well the finished product stores:

• Keep in an airtight container at room temperature for up to 2 weeks
• For maximum freshness, add a paper towel to the bottom of your storage container to absorb any excess moisture
• They freeze beautifully for up to 3 months (though they’ve never lasted that long in my house!)
• If they lose their crunch, simply spread them on a baking sheet and pop them in a 325°F oven for 5 minutes

I often make a double batch and hide half in the freezer for emergencies—like unexpected guests or Tuesday night Netflix cravings!

FAQs

Can I use this recipe for other nuts besides cashews?
Absolutely! This candied cashews recipe works wonderfully with pecans, almonds, or a mixed nut assortment. Just keep in mind that different nuts have different cooking times, so watch carefully if you’re experimenting.

Why did my candied cashew nuts clump together?
The most common reason is not separating them quickly enough after pouring onto the parchment paper. Work fast and use two forks to separate them while they’re still hot. If they do clump, you can break them apart after cooling—still delicious!

How do I know when the candied cashews recipe is done cooking?
The sugar mixture will go from wet and sandy to dry and crystallized. The cashews will look coated with a thin, even layer of sugar that appears dry, not wet or syrupy. It typically takes 5-7 minutes of continuous stirring to reach this stage.

Final Thoughts

This candied cashews recipe has become one of my signature treats for good reason—it’s quick, foolproof, and impossible to resist. There’s something so satisfying about transforming simple ingredients into something that makes people’s eyes light up with delight.

Whether you’re making these for a holiday gift, a special snack, or just because it’s Tuesday and you deserve something wonderful, these candied cashews bring a little sweetness to everyday moments. And isn’t that what cooking is all about? Creating little pockets of joy in our busy lives.

So go ahead and whip up a batch of these candied cashews tonight—I promise they’ll make your kitchen smell amazing and give you a treat worth savoring. When you do make them, I’d love to hear how they turned out for you!

Print