- 3 Cups whole unsalted roasted cashews
- 2 Tablespoons light brown sugar, lightly packed
- 2 Tablespoons honey
- 2 Teaspoons honey
- 1 whole vanilla bean
- 2 Tablespoons dried lavender, divided
Method: Preheat the oven to 350 degrees Fahrenheit. Cover a sheet pan with parchment paper. Cut the vanilla bean in half, scrape the see out and add to a large bowl. Add 2 tablespoon of water, the brown sugar, adn honey the same bowl and mix well. Add the scashews adn toss well. Add half the lavender and toss again. Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with remaining tablespoon of lavender. Toss well and set aside at room temperature, stirring occasionally to prevent stickign as they cool. Taste for seasoning, add salt if needed. Serve immediately.
Candied Cashews and Pecans ( Oven & Air fryer )
Cashews and Pecans tossed in cinnamon sugar & egg white mixture and roasted until crunchy to make this dangerously addictive candied cashews and pecans. I would say, if you want to make something to make cashew nuts and pecans taste their best ever, this would be it !! If you haven't tasted candied/caramelized nuts yet, you are seriously missing something in life !! These are super easy to make and extremely binge worthy.
First time I tasted the candied pecans ever was at a pizza truck many years back. That pizza truck was new in town and they gave us a small pack of candied pecans free with our pizza. Needless to say, I don't remember the pizza taste at all but I got hooked to those candied pecans for ever !
Honey Roasted Peanuts
After making these honey-roasted peanuts, you'll never be satisfied with the store-bought variety again! This recipe produces golden brown nuts with a deep honey taste, a satisfying crunch, and a kiss of salt. Simple to make, after coating with a mixture of melted butter, honey, vanilla, and cinnamon, the nuts go in an oven to bake, with just a sprinkle of sugar and salt toward the end to finish them off.
Pomegranate Vanilla Cashews
If you have ever taken kids to the grocery store, you know that the worst part is the check out line. You just spent an hour doing what would have taken less than half the time if you were alone, the kids start losing their minds and it feels like everyone around you is giving you dirty looks. Then your kids are faced with tons of candy and junk on their eye level that they touch like it’s gold and you find yourself saying put it back over and over again. My kids know better than to ask for the really bad junk but sometimes they try with something they think I might say yes to. They scored recently when I said yes to a package of pomegranate vanilla cashews. We took them rock climbing and the small package was gone in minutes. As a food blogger I always find myself looking at packaged foods wondering how I can make it with less ingredients and less sugar. I suggested we recreate these cashews and we did it, with just five ingredients. These pomegranate vanilla cashews are so simple to make and are a great snack.
We started by mixing together an egg white, pomegranate juice, vanilla extract and sugar.
We mixed that with 3 cups of cashews and then spread the mixture out on a parchment lined baking sheet. We sprinkled the top with some additional sugar.
Bake those for about 30 minutes and when they come out they will look like this. Golden, sweet, crunchy and delicious.
These pomegranate vanilla cashews are perfect for entertaining at this time of year when you want to put out munchies before a big meal. They are also great for adventures. I plan on making these all winter long and bringing them to the ski slopes. They are much healthier and less expensive than packaged cashews.
- 1 pound lightly salted cashews
- 2 tablespoons of honey
- 2 tablespoons of real maple syrup
- 2 tablespoons of unsalted butter
- a pinch or two of kosher salt
- 1 teaspoon vanilla
- 1/4 tsp cinnamon
- 1/4 cup granulated sugar
- Preheat oven to 350°.
- Next, in a small saucepan, measure and add the honey, maple syrup and butter. Heat on low to medium-low heat, whisking until combined. Once the butter has melted, remove the pan off of the heat and whisk in the cinnamon and vanilla.
- You can also do this in a microwave safe bowl, microwaving for about 25-30 seconds until butter is melted.
- Next, place the cashews on a smaller rimmed metal baking sheet. Then pour the honey/maple syrup mixture over top and use a spatula to toss them around until completely coated.
- When coated spread, in a single layer, on pan and bake for 6 minutes.
- Remove from your oven, toss and spread evenly, baking for 6 more minutes. Repeat this step once more. (for a total of 18 minutes)
- Next, add the roasted cashews into a clean medium-size bowl. Then add in the 1/4 cup of sugar and a few pinches kosher salt, toss to coat the honey roasted cashews.
- Once coated in sugar, spread the warm nuts in an even layer on a parchment lined baking sheet to cool. If any stick together, you can break them apart once they&rsquore cool enough to handle./Serve or store in an air-tight container1.
How to make candied nuts
These are simple to make and ready to bake in 5 minutes, so you will have no problem throwing this recipe together.
Mix together spices. Mix together sugar, spices and salt in a medium bowl.
Coat the nuts. Whisk together egg whites, vanilla and water until foamy, then add in nuts and toss to coat completely. Once well coated, sprinkle the sugar mixture on top and stir to combine.
Bake in oven. Pour nuts onto a parchment-lined baking sheet in a single layer. Bake at 325°F for about 35 minutes, stirring every 10 minutes or so. Remove from oven and let cool completely.
Vanilla Lavender Candied Cashews Recipe - Recipes
A combination of walnuts, cashews and almonds are tossed in a soft caramel-like sauce. After they are baked to golden perfection, a sugary residue is left to adhere to the salty nuts. After they are cooled and broken into chunks, these sweet and salty candied nuts are the perfect quick sweet snack and are best served on top of brownies or ice cream!
So I definitely posted this recipe the other day with my Skillet Brownies with Salty and Sweet Candied Nuts, but I thought it was completely necessary to create a post just for these candied nuts. I apologize for being extremely redundant. )
Many times when I post a recipe(s), I think to myself … “this post should definitely be two posts (or three posts … or four posts).” I understand that it can be extremely overwhelming for some of you to have too many recipes going on in one post. It’s going to take me a while to go back through 400+ recipes and split up the ones I think need to be divided, so I’m starting easy with these sweet and salty candied nuts.
Frequently asked questions
How long do candied pecans last?Candied pecans last a while when stored in an airtight container. Leave them at room temperature up to a week, in the fridge for a few weeks and in the freezer for a month, maybe more.
My pecans are sticky, what went wrong? When candied pecans are warm, they might be a bit sticky, but once they cool, the sugar coating should harden. If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer. (Watch closely when you do this to prevent the nuts from burning.)
Can I use different types of nuts in this recipe? Yes! This candied pecans recipe will work beautifully when used with most nuts. I especially love walnuts, cashews and hazelnuts.
Once your cashews are completely coated you'll transfer them to a rimmed cookie sheet that has been well-greased with butter.
Tip: Do not skip the greasing step! These nuts are extremely sticky and will stick to your pan like cement if not greased.
Storing + Variations + Tips
Change up the flavors of your walnuts with different spices! You could use pumpkin pie spice or nutmeg instead of cinnamon. Both would be so delicious.
You can also change the type of nut. Almonds, pecans and cashews would all be great to use in this recipe.
Store the candied walnuts in airtight containers like plastic zip lock bags or Tupperware. They will stay fresh and last a few weeks if stored properly and airtight. At room temperature they should last 1-2 week or 3-4 weeks in the fridge.
You can also freeze them if you want them to last even longer. Store in a freezer safe Ziploc for up to 2 months. They thaw out nicely and taste just as fresh as the day you made them.