Low Sodium Candied Cashews
Indulge in the irresistible crunch of **Low Sodium Candied Cashews**, the perfect balance of sweet and subtly spiced goodness without the overload of salt. This quick recipe combines **unsalted raw cashews**, a touch of **vanilla**, and the warm aroma of **cinnamon**, creating a guilt-free treat in just 35 minutes. A gentle stovetop sugar glaze coats the nuts before they're baked to golden perfection to achieve their signature crisp texture. Ideal for snacking, gifting, or adding a flavorful crunch to salads, these candied cashews are a must-try for anyone seeking a healthier twist on a classic sweet snack. Plus, they store beautifully, making them a convenient make-ahead option. Whether you're following a low-sodium diet or simply craving a wholesome treat, these hassle-free candied nuts offer all the sweetness with none of the compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Unsalted raw cashews
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.25 cup Water
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized saucepan, combine granulated sugar, light brown sugar, and water. Heat over medium heat, stirring occasionally, until the sugars dissolve completely and the mixture is smooth.
Once the sugar mixture reaches a gentle simmer, add vanilla extract, ground cinnamon, and salt. Stir well to incorporate all the flavors.
Add the raw cashews to the saucepan, and stir to coat them evenly with the sugar mixture.
Reduce the heat to low and continue to cook, stirring frequently, until the cashews are well coated, and the mixture thickens slightly, about 5-8 minutes.
Carefully pour the coated cashews onto the prepared baking sheet, spreading them out into a single layer using a wooden spoon or spatula.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, stirring every 5 minutes to ensure even baking and prevent sticking.
Remove the cashews from the oven once they are golden and aromatic. Let them cool on the baking sheet until they are fully hardened, about 20 minutes. They will crisp up as they cool.
Once cooled, break the cashews into clusters and store them in an airtight container for up to two weeks.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 166.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1579 mg | 34% | |
*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.
