Candied Cashews

From the kitchen of Carly

Crispy fried cashews dusted with confectioners sugar and a whisper of cayenne heat. Poached first to soften, then deep-fried until golden and shatteringly crunchy. The perfect sweet-spicy snack that disappears fast.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups raw cashews (9 ounces)
  • 11/2 teaspoon salt, or to taste
  • 11/8 teaspoon cayenne, or to taste
  • 11/8 cup confectioners sugar
  • 1About 3 cups vegetable oil for deep-frying
  • 1a deep-fat thermometer

Instructions

  1. Cover cashews with water in a 1 1/2- to 2-quart saucepan and simmer until slightly softened, about 4 minutes. Drain, then transfer to paper towels to dry, 40 to 50 minutes.

  2. Stir together salt and cayenne.

  3. Toss cashews with sugar in a bowl, then shake in a sieve to remove excess. Heat 1 1/2 inches oil in dried saucepan over moderate heat until it registers 375°F on thermometer. Fry cashews in 3 batches, stirring frequently, until deep golden brown and crisp, 2 to 3 minutes per batch. Transfer with a slotted spoon to a baking sheet as fried and sprinkle with some cayenne mixture. (Return oil to 375°F between batches.)