Cinnamon Sugar Roasted Cashews are a fast and easy crowd-pleasing snack. This recipe can be made in large batches that will last for several months. Raw cashews get tossed in a mixture of white and brown sugar with a little cinnamon and vanilla to add festive flavor. Package them in small glass jars or clear cookie bags for an easy hostess or teacher gift.
Holiday Baking — As Easy As it Gets
I love this recipe because it delivers a large batch from a single bowl. Just toss raw unsalted cashews with eggs whites, vanilla extract, cinnamon and sugar. Dump onto a baking tray and they’re done in about 20 minutes.
I prefer to use unsalted cashews in this recipe and just add a pinch of kosher salt to the mix. If you only have salted cashews available, just omit the salt called for in the recipe.
The most important step when preparing Cinnamon Sugar Roasted Cashews is to keep an eye on them in the oven. Nuts go from roasted to ruined in a very short period of time. Cinnamon Sugar Roasted Cashews will still look a bit wet and there may be some bubbly sugar still on the tray, but as soon as you start to see a touch of golden on the cashews, get them out of the oven.
Your nose is an essential tool too. When they smell fantastic, they’re probably done.
Cinnamon Sugar Roasted Cashews
Let the Cinnamon Sugar Roasted Cashews get completely cool before trying to break them up or package them. In fact, you can be super lazy and let them sit out overnight. This actually helps them to crisp up perfectly.
Making a batch of Cinnamon Sugar Roasted Cashews yields about 6 cups of finished product. That amount goes a long way toward filling snack-sized mason jars and even further if you put a small handful into a cellophane cookie bag.
Equipment
- 2 sheet pans
Ingredients
- 6 cups unsalted roasted cashews
- 2 egg whites
- 2 tbsp water
- 2 tbsp vanilla extract
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp cinnamon
- 2 pinches Kosher salt (omit if using salted cashews)
Instructions
- Preheat oven to 300℉. Line two baking sheets with parchment paper. Do not skip this step!
- In a large mixing bowl, whisk together the egg whites, water and vanilla extract until well combined and frothy. Add the cashews and stir to coat thoroughly. Add the remaining ingredients and mix again to evenly distribute the sugars.
- Divide the cashews between the two baking sheets. Spread them out as much as possible. Bake for 18-24 minutes keep a close eye. Pull them out as soon as you start to see a hint of golden brown on the nuts. The tray may still have bubbly sugar that looks wet – that's okay, it will harden up as it cools. Better to pull them out a tad early than to over bake as the cashews will burn quickly once they start to turn golden. They should smell amazing!
- Allow the Cinnamon Sugar Roasted Cashews to fully cool before using your hands to break them up and package them. Leaving them out overnight is ideal. Once pacakaged, they will last for months.
Nutrition
Looking for other quick and easy dessert ideas that gift well? Try Chocolate Tahini Butter Balls. It’s a no-bake recipe that makes a delicious protein-filled snack perfect for hiking or when you need something sweet before bed on a business trip.
