Candied Cashews with Black Pepper
Follow this recipe and make crunchy candied cashews under 15 minutes. These sugar-coated nuts are the perfect snack for any occasion.
Ingredients
- 1 cup whole cashews
- 1/2 cup castor sugar
- 2 tbsp water
- 1 tbsp ghee or clarified butter
- 1/4 tsp salt or use rock salt or sendha namak during vrat/fast
- 1/2 tsp black pepper powder
- Additional water if required
Instructions
- Line a tray with parchment or baking paper and keep it aside.
- Heat a pan over low flame/temperature. Add the cashews and roast them for a few minutes until fragrant. Keep tossing or stirring frequently, to prevent them from burning.
- Turn the heat off and transfer them to a bowl. Allow them to cool down.
- Clean the pan with a tissue paper and again heat it over a low flame.
- Add castor sugar and pour two tablespoons of water in the pan. Give the pan a swirl but don’t stir it. Allow the sugar to melt completely.
- Once it melts completely, give it a stir and let it bubble for a few minutes.
- Once the colour of the syrup turns slightly golden. Add melted ghee, salt and black pepper powder.
- Note: If the syrup looks a little dry around the edges of the pan, then add a few tablespoons of water and give it a good mix. Here I have added 2 tablespoons of water. Boil it for 1-2 minutes.
- Continuously stir the syrup. And once it becomes thick, turn the heat off and add the roasted cashews. Mix well so that all the cashews get coated with the syrup.
- Immediately with the help of a spoon, transfer the cashews individually to the tray lined with parchment/baking paper. If you’ll pour all the cashews with the remaining sugar syrup on the tray then it will become very difficult to separate them later on. And keep in mind the sugar hardens really fast.
- So you have to be very quick. Transfer them one by one to the tray. If some of them stick to one another, you can separate them with the help of a spoon.
- Allow them to cool down completely. Once it cools down the sugar coating will harden.
- Enjoy them as a mid-day snack or an evening snack with tea/coffee.
- You can store them in an airtight container at room temperature. It will stay fresh and crunchy for up to a week (only if the weather is not too humid).