Caramelized Cashews With Cayenne Recipes

Steps:

• Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
• Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
• Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
• Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.

Steps:

• Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

Steps:

• Preheat oven to 350°F Spray sheet of foil with nonstick spray; set aside.
• Lightly spray rimmed baking sheet with nonstick spray.
• Toss cashews and all remaining ingredients in medium bowl.
• Spread cashew mixture evenly in single layer on prepared sheet.
• Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes.
• Immediately pour nut mixture out onto foil, spreading evenly.
• Cool 10 minutes, then separate and break apart any nut clusters.
• Cool completely.
• DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.