Candied Cashews: Perfectly Crisp Sweet Salty Glazed Nuts

Instructions:

1. Preheat the oven to a low temperature (150°C / 300°F). Line a large baking tray completely with parchment paper—this is crucial for preventing sticking.
2. In a medium bowl, lightly whisk the egg white until it is foamy and slightly opaque (about 30 seconds). Whisk in the vanilla extract.
3. Add the cashews to the egg white mixture. Toss thoroughly using a spatula until every cashew is evenly coated, making sure there are no dry patches.
4. In a separate, smaller bowl, whisk together the caster sugar, brown sugar, sea salt, and cinnamon until well combined.
5. Pour the dry sugar mixture over the wet cashews. Toss again vigorously until all the sugar is adhering to the nuts and the cashews no longer look wet, but rather dusty and well-coated.
6. Transfer the coated cashews onto the prepared baking tray. Spread them out into a single, thin layer. Avoid clumping as much as possible.
7. Place the tray in the preheated oven and bake for 8 minutes.
8. Remove the tray and use a spatula to thoroughly stir and break up any clusters. Redistribute the cashews evenly across the tray.
9. Return the tray to the oven and bake for another 6 minutes.
10. Stir again, ensuring any sticky spots are loosened. The nuts should now be starting to look light golden-brown and feel almost dry to the touch.
11. Bake for a final 4–6 minutes. Total cooking time should be 18–20 minutes. The sugar shell should look caramelised, but not burnt (watch closely!).
12. Immediately remove the tray from the oven. If any large clumps have formed, gently break them up while they are still warm. Allow the cashews to cool completely on the tray, undisturbed, for at least 30 minutes. This setting period develops the characteristic crispness.
13. Once fully cool and crisp, store the candied cashews in an airtight container at room temperature for up to two weeks.