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Did you see it? Yesterday’s salad recipe was topped with these fantastic Candied Cashews – and we’re sharing the recipe here with you today.
These Candied Cashews are a salty-sweet snack that is additively good! And…this is also a quick and easy recipe to make.
We followed the same technique to make these Candied Cashews as we have in the past to make our Chinese Fried Walnuts and our Spiced Pecans – briefly boiling the cashews in a pot of water, then tossing the nuts in sugar. To get that wonderful crunch – we fried the cashews in canola oil until lightly golden brown. As they drain and cool, we sprinkled the cashews with some salt – and you’re done!
You can toss these Candied Cashews on top of salad like we did here, but they really are just as delicious eaten on their own as a snack. We always make a double batch of these Candied Cashews and keep them on hand in an air-tight jar for up to several weeks. (If they last that long…) 😉
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Candied Cashews
Ingredients
- 1 quart water
- 2 cups raw cashews
- 1/4 cup granulated sugar
- Canola oil for frying
- 1/2 teaspoon table salt
Instructions
- Bring the water to a boil in a medium pan and add cashews. After one minute, drain into a strainer and discard water.
- Place hot wet cashews in a medium bowl and add sugar and toss to coat.
- Heat about an inch of oil in a cast iron or heavy bottomed fry pan to 350 degrees F. Use a candy thermometer or other means to get the temperature exactly 350 degrees F.
- Have a colander or strainer standing by placed over another bowl to catch the drips.
- Using a hand strainer or spider, scoop out half the nuts and place into the hot oil. If the oil is at the correct temperature, they will brown in less than one minute. If the temperature drops a bit, they may need close to the whole minute. Remove with the spider and into the colander or strainer once they are golden brown.
- Salt immediately with half the salt. (Or more if you like them salty)
- Once the oil heats back up, repeat with the second half.
- Once completely cooled, store in an air-tight container for snacking or to add to salads or desserts.
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