No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candied Cashews

  • yield: Yields 1 pint




  • 2 cups roasted cashews
  • 1/2 cup sugar
  • 3/4 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • 1 teaspoon coarse salt


  1. Step 1

    In a large stainless-steel skillet, combine cashews, sugar, and 1/4 cup water. Bring water to a boil over high heat. Lower heat and simmer, stirring frequently, until water evaporates and sugar crystallizes around nuts, about 5 minutes.

  2. Step 2

    In a small bowl, combine coriander, cinnamon, allspice, cayenne, and coarse salt. Stir into nuts and continue cooking, stirring constantly, until sugar begins to melt and caramelize, 1-2 minutes.

  3. Step 3

    Remove to a parchment-lined baking sheet and cool to room temperature before serving, about 5 minutes.

Mad Hungry, March 2011



Reviews (3)

  • 23 Feb, 2012

    My almonds were also sticky....and they stuck together in bunches
    they did not show how to get nuts individually crystallized and not one big sticky mess. Great flavor but....

  • 8 Nov, 2011

    I followed the recipe but they were sticky...I wonder if they are suppose to be or were they suppose to harden?...The flavor was wonderful and it was so easy to make and they did not go to waste!

  • 4 Nov, 2011

    Very easy and the seasoning is perfect. Just like the nuts from the farmers marked. Used cashews and almonds. Pecans would be good, too.