Sunday, January 13, 2008

Short and Sweet - Candied Spiced Cashews

Before: In the buff.

Candied Spiced Cashews - Slightly adapted from the recipe


2 cups raw, unsalted cashews
2 tablespoons vegetable oil
1/4 cup corn syrup
1 generous teaspoon red pepper flakes, or to taste
1/2 teaspoon freshly ground sea salt


Arrange the cashews in a single layer on an ungreased cookie sheet. Toast them in a 350 degree F pre-heated oven for approximately 10 minutes or until light golden brown. Watch them carefully. Do not let them get overly browned; they will be further toasted during the glazing. Remove from oven and set aside to cool.

In a large non-stick skillet, heat the oil with the pepper flakes over medium heat until the oil begins to thin. Add the cooled cashews and stir to coat with the spiced oil. Add corn syrup and continue to stir until the cashews brown further and the corn syrup mixture starts to thicken, dry and bubble. Remove from heat and return to the cookie sheet, spreading the nuts out in a single layer while gently separating them. Crank salt over nuts, then taste to adjust for seasonings, adding more pepper flakes and salt if desired. Allow to cool. Sugar syrup will harden into a glaze with small bits of praline crystals. Makes 2 cups. --

After: Gently sweet, hot and golden.

This post is being submitted to Mansi of Fun and Food, the host of Game Night Party, featuring easy vegetarian recipes to whip up for feeding the crowd in front of the set on February 3 or any other of your favorite sport spectators.


Rajitha said...

i have a huge and i mean huge weakness for cashews..these look great!

MyKitchenInHalfCups said...

Sign me up Susan. I love cashews and I have just the perfect chili powder for these.

Nanditha Prabhu said...

will need a reminder to stop munching these golden delicacies!

Jyothsna said...

Those will vanish in a minute! I love salted spicy cashews!

Asha said...

My son eats these like crazy, the only nut he is nutty about!:D

Just sent you a mail and my entry to "Legume affair"!:)

Patricia Scarpin said...

Oh, Susan... This is perfect. Perfect!! I love cashew nuts and you've taken them to a whole new level. Love it!

Suganya said...

Sweet ones are easier with the sugar-glazing. Corn syrup is a neat trick for savoury nuts. The seasoning sticks better.

sra said...

Oh my, my most favouritest nuts - a minute on the lips, a lifetime on the hips (and everywhere else). Am at home for a festival, so plenty and more of cashews popping up everywhere - we Indians use them to garnish most foods.

Mansi Desai said...

Awesome Susan!! I for sure am making these nuts bcoz they are my absolute favorites:)

thanks for sharing them for my event girl!

Lucy said...

Yes, well I could eat handfuls of these and not know when to stop. A real weakness!

Photos? Beautifully lit. Natural light or artificial (my bet is that's the gentle northern winter light on those buffed babies).

Kevin said...

Sweet and spicy cashews sound good. I like the photos!

Toni said...

I'm a great big fan of these, Susan. Love the sweet and spicy combo - Oh Yeah! Perfect party dish.....

Dhanggit said...

as usual you always amaze me with your creations..cashew nuts are one of my favorite "snack food" in front of a good or a bad movie...i always eat salty ones but i never imagined it would sound really great sweet & spicy this sure with a bowl of this i could stand even the worst & the crappiest movie... :-)

ps, thanks for all your comforting words :-) i needed them during this trying moment

Bellini Valli said...

Cashews have always been one of my favourite snack foods. I remember as a child getting a pound of cashews for Easter along with something chocolate and a box of peanut brittle.

Susan said...

Thanks, Rajitha. Cashews are my favorite, too.
Hi, Tanna. Mmmm….chili powder…
Nanditha – They are, alas, gone! No surprise there. ; )
Vanish they did, Jyothsna! They did last until the next day, though. I tried to pace myself. My husband doesn’t care for nuts.
Hi, Asha. Nutty for cashews? Yes, I can relate to that! Thanks for your legume entry!
Hi, Patricia. Thank you. It was a beautifully easy recipe.
Suganya – I made them first w/ the sugar, as prescribed, but didn’t like the way they came out, so tried another batch. Corn syrup definitely makes the glaze smoother.
Sra – I do know how often Indians enjoy cashews as garnishes as well as ground in gravies. I love how they make a dish creamy without dairy.
Hi, Mansi. Thanks! These nuts sure fit the rules for your event, super easy and vegetarian!
Lucy – Thanks. My weakness, too. Easy to make, easier to disappear! Yes, it is natural light, from the west – definitely a winter sky.
Thank you, Kevin. The sugar is very subtle since cashews are fairly sweet to begin with.
Hi, Toni! Thanks! They are party perfect, even for a party of one.
Dhanggit – You are too kind, dear. LOL! Good food CAN make even the worst movie endurable. ; )
Lucky you, Valli. I just got a choco bunny and some marshmallow eggs for Easter. ; (

Susan from Food Blogga said...

Everyone at the party will be near those sticky, spicy, salty nuts. How I love them!

Susan said...

Hi, Susan. It's easy to carry away a handful of these at a time! Good to see you!

Nora B. said...

These would be very addictive!

After I visited a cashew farm & factory in Phuket (thailand) many years ago, I have a lot of respect for the cashew. I didn't realise till then how labour intensive it was to produce (shell) a perfect cashew.