Candied Cashews And Pecans Recipes

CANDIED CASHEWS

Steps:

• Preheat oven to 300F.
• Mix the cinnamon and sugars in a bowl and set aside.
• With a hand whisker, beat the egg whites 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 baker for 25-30 minutes. Use a wooden spoon to mix the nuts halfway through baking.
• Remove from oven and allow to cool.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

CANDIED PECANS

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

CANDIED CASHEWS AND PECANS

Steps:

• Preheat the Oven to 325°F (163°C). While the oven is preheating, Cut the 2 tablespoons butter into cubes and place them evenly on a baking sheet and put the baking sheet in the oven for the butter to melt. Take the baking sheet out of the oven and set it aside, as soon as the butter is melted to avoid burning. If you don't want to use the butter, then use a silicon mat lined baking sheet to make cleaning easy.
• Separate the egg yolk and egg white of an egg and take the egg white in a medium size mixing bowl ( We DO NOT need the egg yolk in this recipe ). Add vanilla extract and whisk it until frothy.
• Add sugar, salt and cinnamon to the the egg white mixture and mix it gently until well combined.
• Now add the cashews and pecan halves to this mixture and mix well until all the nuts are properly coated with the egg white and sugar mixture.
• Spread these cinnamon sugar coated cashews and pecans in a single flat layer on the sheet pan which is ready with the melted butter.
• Bake for about 25 to 30 mins. Take them out and stir properly every 10 mins for the first 20 mins and watch very closely after 20 mins to check if they are done. They took about 28 mins in my oven but every oven is little different, So watch to see they don't burn in the last few mins.
• Once candied cashews and pecans are done, take them out of the oven and allow them to cool completely. Nuts get crunchier as they cool down, so wait until they are completely cool to enjoy them. Leave them on the counter for couple hours and then store them in an air tight container at room temperature for around 2 to 4 weeks ( if they last that long???? )
• Preheat the air fryer for 3 mins. Take a small cube of butter on a fork and grease the preheated air fryer basket evenly.
• Use the above instructions to prepare the egg white and sugar coated nut mixture.
• Spread the cinnamon sugar pecans and cashews in the air fryer basket evenly in a single layer as much as possible. ( I took the slotted crisper trays out of my air fryer basket and spread the nuts on the greased flat non stick base of the air fryer basket of my Gourmia Air fryer.
• Air fry at 300°F for about 20 to 25 mins, stirring every 5 mins, until the caramelized pecans and cashews nuts are done and take them out to lay them down on a parchment paper or a silicon mat to cool down. It took me 25 mins in my air fryer but since every air fryer is different, watch closely after 15 mins to make sure nuts are not burning. Nuts get crunchier as they cool down, so wait until they are completely cool to enjoy them. Store them in an air tight container at room temperature for around 2 weeks.