As you know, I don’t have a lot of hands to eat with these days. So I’ve resorted to snacking throughout the day. Not that that’s a real sacrifice – I loooooove snack food. One of my favorite snacks is honey roasted nuts. I’ve been buying some pretty expensive, but delicious, “artisan” cashew nuts. I finally decided to make my own, and that’s when Mango Vanilla Candied Cashews were invented. These are crisp, sweet, with little delicious chewy mango bits. You won’t be able to stop at just one handful.
Are you drooling already? I don’t blame you. Just a tip, if you want to make these often, go ahead and invest in a Silpat. It makes cleaning up this sticky mess a total breeze. If you don’t think you’ll be candying that many cashews, then go ahead and use parchment paper.
If you’re not really a sweets person, then my Smoky Sweet Barbecue Roasted Nuts might be more your style. But I, personally, have found room in my heart for both.
The best part of these Mango Vanilla Candied Cashews is searching for that perfect cluster. A little cluster of cashews, with that crispy crunchy glaze on them, and just the right amount of chewy dried mango. I ended up devouring almost half this batch just in search of that perfect bite – there were so many to choose from.
These would be great at your next party or as a gift to someone you really like. Or, if you don’t feel like sharing, that’s cool too – I wouldn’t want to either.
These are crisp, sweet, with little delicious chewy mango bits. You won't be able to stop at just one handful.
- 3 cups unsalted cashews (or any nuts you prefer)
- 1 egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 vanilla bean , split, seeds removed
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup dried mango slices , minced
- 1/2 teaspoon salt
Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silpat mat.
In a small bowl, mix together the granulated sugar, brown sugar, salt, and mango - this allows the mango pieces to stay separated slightly before adding them to the cashews later.
In a medium bowl, whisk the egg white with the water until frothy. Add the vanilla extract and vanilla bean seeds and mix. Add in the cashews and mix until they are thoroughly coated.
Pour in the sugar/mango mixture and stir again until combined. Spread in a single layer on the prepared baking sheet.
Bake for 25-30 minutes, stirring once and returning to a single layer halfway. The glaze might still look a little bubbly in the middle, but give them a good stir once done, return to single layer, and let them cool for a few minutes - the glaze will get nice and crispy.
Once completely cooled (I just leave mine out for a few hours to be sure), store in an airtight container at room temperature for 1-2 weeks.