Candied Cashews with Lime and Spice (Print version)
Sweet, smoky, lime-bright candied cashews baked until glossy and crunchy, ready for snacks, parties, and homemade gifts.
# Ingredients:
For the candied cashews
01 -
32 oz (900 g) whole roasted unsalted cashews, about 6 1/2 to 7 cups
02 -
2 tablespoons neutral oil, such as canola, plus more for the pan
03 -
1/3 cup (70 g) packed light brown sugar
04 -
1/4 cup (85 g) honey
05 -
2 tablespoons fresh lime juice
06 -
2 teaspoons ground chipotle powder
07 -
2 teaspoons fine sea salt, plus more to taste
08 -
1 teaspoon finely grated lime zest, optional for finishing
# Instructions:
01 -
Place a rack in the center of the oven and heat to 350°F. Lightly oil a large rimmed sheet pan, or line it with parchment and oil the parchment.
02 -
Add the cashews to a large bowl. Drizzle with the oil and toss until the nuts are lightly coated all over.
03 -
In a separate bowl, whisk together the brown sugar, honey, lime juice, chipotle powder, and sea salt until smooth and evenly mixed.
04 -
Pour the glaze over the cashews and fold for about 2 minutes, until the nuts are evenly coated. Spread them in a single layer on the prepared pan.
05 -
Bake for 24 minutes, stirring well every 8 minutes and scraping the corners of the pan so the glaze does not burn.
06 -
Bake 2-6 minutes longer, watching closely, until the cashews are glossy and golden. They will firm as they cool.
07 -
Transfer the hot cashews to a clean parchment-lined sheet pan. Stir every 1-2 minutes until the coating sets and the nuts separate. Add lime zest and extra salt while barely warm, if using.
08 -
Cool completely before transferring to an airtight container. Store at room temperature for up to 2 weeks.
# Good to know:
01 -
Makes about 6 1/2 to 7 cups, or about 21 small servings.
02 -
Best texture comes from frequent stirring during baking and cooling.
03 -
Flavor is smoky, sweet, tangy, and moderately spicy.