How long do candied cashews keep?

Once cooled, transfer these to an airtight container, and store in a cool, dry place for about 2 weeks.

I don’t have parchment paper - can I skip it?

Do not skip the parchment! Otherwise the nuts will get stuck to the pan and you’ll never pry them off. Alternatively, use a Silpat . Do not substitute with foil or wax paper.

Why didn’t my candied cashews harden?

The maple syrup needs to reach a certain temperature in the oven in order for the nuts to be able to harden when they cool. If they are still sticky after they cool, they probably weren’t baked for long enough. (Additionally, sometimes candy doesn’t harden because of high humidity.)

Can I use other nuts with this recipe?

Yes! Feel free to sub in raw almonds, walnuts, or pecans, or use a mix. Just make sure the nuts are unroasted.

What other spices can I use?

Feel free to play around with other seasonings, including garlic powder, onion powder, smoked paprika, yellow curry powder, or Cajun seasoning. Just make sure to keep the volume of spices roughly the same as written - and don’t forget the salt.

Maple Candied Cashews (Vegan)

Description

These crunchy candied cashews are a delightful little cocktail party snack, cheese board addition, or salad topper.

Ingredients

Scale

1/4 cup pure maple syrup (not pancake syrup)
1 teaspoon chipotle chili powder* (see note below)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt
1 cup raw cashews

Instructions

Preheat the oven to 350ºF. Cover a baking sheet with parchment paper (or a Silpat) and set aside.
In a medium bowl, whisk together everything except the cashews. Then add the cashews and toss with a rubber spatula to coat evenly.
Transfer to the prepared baking sheet, making sure to scrape all the syrup from the bowl onto the sheet. Arrange the cashews in a single layer, making sure most of them are surrounded by a bit of empty space. (The nuts may not seem evenly coated at this point and that’s okay.)
Roast until the syrup is bubbling and starting to thicken, about 10 minutes. Give the cashews a good stir to re-coat them, then return to the oven. Continue roasting for 12 to 15 minutes, until the nuts are darkened and smell caramelized, and the syrup is thick and slowly bubbling.
Remove from the oven and cool completely, 30 to 40 minutes. The syrup needs to harden fully before you can break up the nuts.
Serve immediately, or store in an airtight container in a cool, dry place for up to 2 weeks.

Notes

If you don’t like spicy stuff, substitute with ancho chili powder or smoked paprika. Feel free to play around with other seasonings as well, like garlic powder, onion powder, yellow curry powder, or Cajun seasoning. Just make sure to keep the volume of spices roughly the same as written – and don’t forget the salt.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 150
Sugar: 7.5 g
Sodium: 98 mg
Fat: 9.3 g
Saturated Fat: 1.6 g
Carbohydrates: 13.7 g
Fiber: 0.8 g
Protein: 3.9 g