Candied Cashews Lime Chipotle

Okay, confession time: I made these cashews because I wanted something snacky that acted like dessert and a party guest simultaneously. I’ll admit I danced a little in the kitchen when the first pan crackled — imagine caramelized sugar snapping, citrus perfume popping, and a tiny smoke kick from chipotle that says, “I’m fancy but I’ll still hang out on your couch.” These candied cashews marry **sweet**, **smoky**, and **bright** in one crunchy bite. They take surprisingly little fuss and deliver big, addictive flavor that’ll disappear from the bowl faster than you can say “one more.” Bring them to movie night, toss them on salads, or just eat them straight from the jar like a very responsible adult.

Quick Facts

• Yield: Serves 6 (about 3 cups)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This recipe gives you crunchy, shiny candied cashews with a cheeky chipotle heat and a zesty lime finish. The texture pops between glassy sugar shards and a buttery, tender nut, and the aroma—caramel, smoke, and citrus—fills your kitchen like a warm hug. It’s easy enough for weeknight snacking and impressive enough for gifts. Plus, it’s so forgiving even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2 cups raw **cashews** (about 8–10 oz)
• 1 large **egg white** (room temperature) — helps the sugar stick and crisp
• 1 tbsp water
• 1/2 cup **granulated sugar**
• 2 tbsp **honey** (or maple syrup)
• 1 tsp **chipotle powder** (adjust to taste)
• 1/2 tsp smoked **paprika**
• 1/2 tsp kosher **salt**, plus more for finishing
• 1 tsp finely grated **lime zest** (plus extra for garnish)
• 1 tsp fresh **lime juice**
• 1 tbsp unsalted **butter**, melted (optional — adds richness)

For the Sauce / Garnish (if applicable):

• Flaky sea salt and extra **lime zest** for finishing (optional)

How I Make It

Step 1:

Preheat the oven to 300°F. Whisk the **egg white** and **water** in a large bowl until frothy. Add the **cashews** and stir to coat every nut — they’ll look wet and glossy. The egg white gives the sugar something to cling to and creates that irresistible dry, crunchy shell.

Step 2:

Mix the **granulated sugar**, **chipotle powder**, **smoked paprika**, and **salt** in a small bowl. Sprinkle the sugar mixture over the coated cashews and stir until they look evenly dusted. They’ll clink and get a little squeaky — that’s a good sound. Spread the cashews in a single layer on a rimmed baking sheet lined with parchment.

Step 3:

Bake at 300°F for 18–22 minutes, stirring every 6–7 minutes so the coating browns evenly. The kitchen will fill with warm, toasty smells and a whisper of smoke from the chipotle. Watch for the sugar to blush to a light golden color; don’t let it go dark brown or you’ll taste bitterness.

Step 4:

Remove the pan and immediately drizzle the **lime juice**, **lime zest**, and **melted butter** (if using) over the hot cashews. Toss with a spatula — the citrus brightens and loosens any clumps while the butter gives silkiness. Spread back out to cool; you’ll hear that satisfying snap as the coating hardens.

Step 5:

Once the cashews cool to room temperature (about 15 minutes), break apart any clusters and finish with a pinch of **flaky sea salt** and a little extra **lime zest**. Transfer to a jar or snack bowl. They keep the crunch for days if you store them in an airtight container.

Pro Tips

• Room-temperature egg white sticks better. Cold eggs can make the coating flake off in the oven.
• If sugar starts to brown too fast, lower the oven to 275°F and continue baking — slow and steady avoids burnt flavors.
• Use a rimmed baking sheet and parchment to catch any melted sugar; it makes cleanup much easier.
• Want them extra glossy? Swap the honey for 2 tbsp of light corn syrup during the sugar toss, but honey adds depth I love.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• If you don’t have **cashews**, use **almonds** or **pecans** — almonds stay extra crunchy, pecans give a buttery bite.
• Swap **chipotle powder** for smoked paprika + a pinch of cayenne if you want milder, smokier heat.
• Want dairy-free? Skip the melted **butter** and use a neutral oil or extra honey — texture stays great.
• For a lower-sugar option, halve the sugar and increase honey to maintain stickiness, but expect a softer shell.

Variations & Tips

• Spicy: Add an extra 1/2 tsp chipotle and a pinch of cayenne for a proper kick.
• Sweet-only: Omit chipotle and add 1/2 tsp vanilla extract for a classic candied nut.
• Herby: Toss in 1 tbsp chopped fresh rosemary with the lime for a savory twist that pairs beautifully with cocktails.
• Kid-friendly: Reduce chipotle to 1/4 tsp and add a sprinkle of cinnamon for a cozy, approachable flavor.
• Creative twist: Stir chopped dark chocolate or cocoa nibs into the warm cashews before they harden for a sweet-smoky crunch.
• Gift idea: Pack in small jars with ribbon and a handwritten label—people will think you baked something fancy (you did).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store in an airtight container at room temperature for up to 2 weeks. If they lose a little crunch, re-crisp for 3–5 minutes at 300°F.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them in the oven halfway through baking so everything cooks evenly. Don’t overcrowd a single pan.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you go that route (about 3/4 tbsp).

How do I know it’s done?

Look for a light golden color and a dry, glassy coating. The nuts should feel crisp when you tap them and they’ll make a satisfying snap as they cool.

What if I don’t have ingredient X?

No problem. Replace **lime** with orange zest for a sweeter citrus note, or swap **chipotle** for smoked paprika + a dash of cayenne. Simple pantry swaps save the day.

How I Like to Serve It

I toss these candied cashews into a green salad with avocado and goat cheese for sweet-and-spicy contrasts. They shine on a charcuterie board paired with manchego and quince paste, or I heap them into a bowl for movie night with a cold beer or a margarita. In winter, they make excellent stocking-stuffer gifts; in summer, they travel well for picnics.

Notes

• Store in an airtight container at room temperature for up to two weeks.
• Re-crisp in the oven at 300°F for 3–5 minutes if needed. No meat safety temps apply here.

Final Thoughts

Closing: Give these cashews a try—I promise they’ll vanish fast. Now go impress someone—or just yourself—with your homemade crunchy, sweet-spicy masterpiece!