Candied cashews

Candied cashews

By
From
Treats
Makes
2 × 250 ml mugs or jars
Photographer
Danielle Wood

This is a simple way of adding a crunchy sugar coating to the roasted cashews. Make sure they’re completely cooled before you wrap them, and present them in a vintage-style enamel mug.

Ingredients

Quantity Ingredient
250g raw cashew nuts
100g caster sugar, (plus 3 tablespoons for sprinkling)
100ml water
pinch salt

Method

  1. Preheat the oven to 150°C and line a baking tray with baking paper.
  2. Spread the nuts on the tray and bake in the oven for 10 minutes.
  3. Meanwhile, to make the sugar syrup, heat the sugar and water in a saucepan over a medium heat, and stir until the sugar has dissolved. Then, remove the saucepan from the heat, add the baked nuts, and stir to combine.
  4. Drain the sugar syrup by pouring the mixture through a sieve (keep the syrup if you’re making another batch). Spread the syrupy cashews evenly on the lined tray, and sprinkle 3 tablespoons of caster sugar and a pinch of sea salt over the top. Return the tray to the oven and bake for another 5–10 minutes, or until the cashews are golden brown.
  5. Allow the cashews to fully cool before wrapping – any trapped humidity will cause the sugar coating to become sticky. Store in cellophane bags, a tin or an airtight container for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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