Cinnamon Sugar Candied Cashews

4.84 from 54 votes

Easy Candied Cashews are crunchy, a little bit salty, and a little sweet with the cinnamon sugar coating. Perfect for snacking or gifting!

Prep Time 5

Cook Time 50

Total Time 55

Servings cups

Preheat oven to 250° F and line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the sugars, cinnamon, and salt.
¼ cup granulated white sugar, ¼ cup light brown sugar, 1 teaspoon cinnamon, ½ teaspoon salt
In another large mixing bowl, whisk together the egg white, vanilla, and water until frothy.
1 large egg white, 1 teaspoon water, 1 teaspoon vanilla extract
Pour the cashews into the egg white mixture and stir to evenly coat.
4 cups cashews
Pour the cashews into the sugar mixture and stir to evenly coat.
Spread the cashews evenly onto the prepared baking sheet, trying to keep them in a single layer.
Bake for 20 minutes, stir, then bake another 30 minutes.
Remove from oven and let set. Once slightly cooled, break apart any cashews that are stuck together and serve.

If you like a sharp salty to sweet contrast, you can use salted cashews or increase the salt to a full teaspoon.
If you prefer, you can use all white sugar in place of the brown sugar.
Store in an airtight container for up to a week at room temperature. Longer than that, move to the fridge. If storing longer than two weeks, freeze in an airtight container for up to two months.