Candied Cashews
Recipe by: Sanjita Kour
Spiced candied cashew for holidays!
Ingredients
2 Cups Whole Cashews (raw or roasted) ( 250 g / 9 oz)
1 Tbsp. Eggland's Best 100% Egg Whites
1 tsp Water
1/3 Cup Sugar (70 g / 2.5 oz)
3 Tbsp. Light Brown Sugar (45 g / 2 oz)
2 tsp Cinnamon
Preparation
- Preheat oven to 300°F.
- Mix the cinnamon and sugars in a bowl and set aside.
- With a hand whisker, beat the egg white until frothy, about 1 minute, Add the water and whisk for about an extra minute.
- Add the nuts to the egg whites and toss to evenly coat the nuts.
- Add the sugar mixture into the nuts and toss to evenly coat. Spread the nuts on a cookie sheet lined with parchment paper and bake for 15 minutes at 350°F.
- Shuffle or mix once and you can bake them for 10 min more until they turn brownish.
- Remove from oven and allow to cool.
Recipe Notes: You can use any sweetener of your choice
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 914 |
| Fat | 58.5g |
| Saturated Fat | 11.2g |
| Cholesterol | 0mg |
| Sodium | 469mg |
| Carbohydrates | 88.9g |
| Dietary Fiber | 5.8g |
| Protein | 25.2g |
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