Candied Cashews with nutrient-rich whole cashews, aromatic spices, and a sweet syrup coating. EASY to make, this quick recipe uses a few basic ingredients and the rich flavors are sure to remind you of the popular Indian sweet – Kaju Katli.
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Inspiration
During Diwali, I did a fun Instagram live with my friend and Masterchef Indian finalist Neha Deepak Shah. We cooked festive recipes while answering questions from our live audience. Neha made my Spinach Sev while I made her Kesariya Kaju which I am obsessed with.
The recipe is simple, uses 4 main ingredients, and is practically fail-proof. I’ve made multiple batches to share with friends and family for Diwali. Everyone who has tasted them agrees with me that they taste just like Kaju Katli. I love this recipe so much that I had to ask for Neha’s permission to publish her recipe on my blog and I am so grateful that she agreed.
Homemade Food Gifts
Call it a snack or a treat, these cashews are satisfying and wonderfully flavorful. Candied cashews make for a perfect homemade food gift for the holidays and festivals as well as a tasty hostess gift. I am excited to add it to my list of favorite treats along with, Chocolate Peppermint Bark, White Chocolate Bark with Cardamom, Date and Nut Truffles, and Almond Granola!
Ingredients
- Cashews – raw unsalted whole cashews
- Sugar – pantry staple granulated or cane sugar
- Saffron – adds a beautiful yellow hue to the cashews while adding an exotic-floral aroma and flavor
- Cardamom – cardamom powder adds citrusy-warm notes to the cashews. Ground cardamom is readily available but you can also finely grind whole green cardamom pods using a mortar and pestle or a spice grinder.
- Garnish – thinly sliced raw pistachios and dried rose petals make the cashews pretty while adding the nutty flavors of pistachios and the floral aroma of rose
How to Make Candied Cashews
- Roast cashews on low to medium heat until heated through and lightly browned, about 5 minutes. Note: You can also air fry cashews at 300 F for 3 minutes without preheating the air fryer.
- Add water, sugar, and saffron to a medium pan and bring it to a boil. Once the syrup starts bubbling, check for the one-string consistency.
- Add the cashews and cardamom. Turn the heat off. Add rose petals and pistachios if using. Mix well. Keep stirring as the sugar syrup thickens and coats the cashews. The sugar syrup will completely dry out after 5 to 7 minutes.
- Take out the cashews in a tray. Separate any that are sticking to each other. Allow the cashews to completely cool. Store in an airtight container.
Storing
Store in an airtight container at room temperature for 2 to 4 weeks.
Tips
- You can roast the cashews in the oven (325 F for 5 minutes) or air fryer (300 F for 3 minutes).
- Make sure the cashews do not brown at all as it will change the taste.
- Turn the heat off once the syrup reaches one-string consistency to avoid overcooking.
- Allow the cashews to completely cool down before storing.
More Easy Indian Dessert Recipes
Recipe
Candied Cashews
Cardamom and saffron infused cashews
Servings: 8
Calories: 249kcal
Ingredients
optional garnish
Instructions
Roast cashews on low to medium heat until heated through and lightly browned, about 5 minutes. Note: You can also air fry cashews at 300 F for 3 minutes without preheating the air fryer.
Add water, sugar, and saffron to a medium pan and bring it to a boil. Once the syrup starts bubbling, check for the one string consistency (see notes).
Add the cashews and cardamom. Turn the heat off. Add rose petals and pistachios if using. Mix well. Keep stirring as the sugar syrup thickens and coats the cashews. The sugar syrup will completely dry out after 5 to 7 minutes.
Take out the cashews in a tray. Separate any that are sticking to each other. Allow the cashews to completely cool. Store in an airtight container.
Notes
Method 1: Add a few drops of syrup to a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb fingers and you should see a string being formed between the two fingers. For best results remember to allow the syrup to cool just a bit before you test it.
Method 2: Use a digital thermometer and dip it in the syrup. For accuracy, make sure that the thermometer tip is not touching the bottom of the pan. Once the thermometer reaches 220 F which should be around 4 to 5 minutes turn the heat off.
Nutrition
Calories: 249kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 226mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 2mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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Source: Ministry of Curry
