These vegan candied cashews are the kind of treat that disappear the moment you set them out—crunchy, caramel-kissed and just salty enough to keep you reaching for one more. Whipped aquafaba creates a light, glossy binder that clings to each cashew, while coconut sugar, vanilla extract and a finishing sprinkle of flaky salt deliver warm, toasty flavor without any dairy. They’re simple to make, beautifully giftable for the holidays and almost impossibly delicious straight from the pan.
Candied Cashews (Vegan)
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Ingredients
- 3 Tbsp. aquafaba liquid from canned chickpeas
- 2 cups toasted cashews
- 1/2 cup coconut sugar
- 1 tsp. vanilla extract
- 1 tsp. flaky salt
Instructions
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Preheat oven to 375 degrees F.
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In large bowl, whisk aquafaba until slightly thickened and foamy. Add cashews and toss to coat. Add coconut sugar and vanilla extract, stir to evenly combine and coat all cashews. Spread cashews out on parchment-lined baking tray in single layer. Bake for 12-15 minutes, mixing halfway.
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Remove from oven and top with flaky salt. Let cool for about 30 minutes. Store in airtight container for up to one week at room temperature.
Notes
Nutrition
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The post Candied Cashews (Vegan) first appeared on The Upside by Vitacost.com.