Low Carb Candied Cashews
Elevate your snacking game with these irresistibly crunchy Low Carb Candied Cashews, a perfect blend of sweet and salty indulgence made guilt-free! This recipe swaps traditional sugars for keto-friendly erythritol or monk fruit sweetener, creating a delectable caramel-like coating infused with warm vanilla and cinnamon spices. Quick and simple to make, these oven-roasted cashews come together in under 30 minutes, making them an ideal treat for busy days. Serve them as a snack, sprinkle over salads, or gift them to friends—their crisp, golden texture and mouthwatering flavor make them endlessly versatile. Plus, they're gluten-free, naturally low-carb, and great for anyone watching their sugar intake. Store them in an airtight container to enjoy their fresh crunch for up to two weeks! Perfect for keto snacks, healthy indulgences, and sugar-free treats.
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Recipe Information
Ingredients
- 2 cups raw cashews
- 1 cup erythritol or monk fruit sweetener
- 1 cup water
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 as needed coconut oil spray or non-stick spray
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray with coconut oil spray or any non-stick spray.
In a medium saucepan, combine the erythritol, water, vanilla extract, ground cinnamon, and sea salt. Stir well until the erythritol is mostly dissolved.
Place the saucepan over medium heat. Bring the mixture to a gentle boil while stirring occasionally.
Once boiling, add the raw cashews to the saucepan and stir to coat them thoroughly in the syrup mixture.
Continue to cook, stirring often, for about 5-7 minutes, until the syrup starts to thicken slightly.
Quickly pour the syrup-coated cashews onto the prepared baking sheet, spreading them out in a single layer.
Place the baking sheet in the oven and bake for 10-15 minutes, stirring once or twice to ensure even baking. The cashews should be lightly golden and aromatic.
Remove the baking sheet from the oven and allow the cashews to cool completely; they will crisp up as they cool.
Once cooled, break the cashews apart if they have clumped together. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 311.9 g | 113% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 14.2 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
