Vietnamese Cashew Nut Candy

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To a large bowl, add the egg white, water and whisk vigorously until very frothy, foamy, and bubbly, about 2 minutes by hand. Add the nuts and stir to coat. Add the sugars, cinnamon, salt, and optional cayenne, and stir to coat evenly. Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.

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Determining when the sugar mixture has hit the target temperature of 300 F is critical for maple cashew brittle. The ideal way is to use a candy thermometer clipped to the side of the saucepan.

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Directions. In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

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Add the water, sugar, and light corn syrup to a large heavy saucepan. (The mixture will bubble up, so you will need to use at least a 2 1/2-quart sized pan.) Bring the mixture to a boil over medium-high heat. Stir occasionally with a wooden spoon.

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Stir until all the chocolate is melted. Let the melted chocolate cool to 90 degrees F, stirring occasionally to speed up the process. Once chocolate reaches 90 degrees F, stir in the cashews. Drop mixture by in ½ TBS portions (about 3-4 cashews per scoop) on to the prepared baking sheet.

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Step 2: Whisk to combine. Step 3: Put cashew nuts in a single layer into a large pan. Step 4: Add maple spice mixture and salt to the skillet. Stir to combine. Step 5: Cook on medium-high heat for several minutes. Step 6: Spread the coated cashew clusters in an even layer on parchment paper until they cool.

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The best way to succeed with candied nuts every time is to use a candy thermometer. Sugar must reach 320°F (160°C) to melt and form a shiny caramel coating around nuts that brittle and harden later. Now, stir in cashews and stir to coat with the mixture. Keep cooking on medium heat to avoid burning the nuts.

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Instructions. Preheat oven to 300F. Mix the cinnamon and sugars in a bowl and set aside. With a hand whisker, beat the egg whites until frothy, about 1 minute. Add the water and whisk for about an extra minute. Add the nuts to the egg whites and toss to evenly coat the nuts.

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Spread the cashews out into a single layer on a baking sheet and toast for 12 minutes, until fragrant. Set them aside to cool. If your almond bark is in a single chunk, cut it into pieces and add to a microwave safe bowl. Mine came already partitioned into chunks which was handy. Microwave for 90 seconds, and stir.

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Preheat the oven to 300F. In a small bowl add the sugars, cinnamon and nutmeg. Stir together and set aside. Place cashews in a medium sized bowl. In a mixing bowl, beat the egg white until frothy. Add water and whisk together for another minute. Pour the egg white mixture over the cashews and stir until the cashews are coated.

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Instructions. Add the butter to a small saucepan over medium heat and let it melt. Add the sugar and cashews. Stir the mixture frequently (it burns easily so watch it closely) until the sugar melts and caramelizes over the nuts. Once all the sugar has melted and coated the nuts, they're done.

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Prepare a 5 quart or larger slow cooker by spraying the insert with non-stick cooking spray. Add cashews, dark chocolate, semi-sweet chocolate chips and vanilla almond bark to the bottom of slow cooker. Cover and cook for 1 hours on LOW, stirring every 15 minutes with a rubber spatula. Continue cooking for 1 to 2 hours more stirring every 30.

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Instructions. Line 2 baking sheets with parchment paper. Lightly spray with cooking spray. Arrange 12 even clusters of cashews on each pan. In a small heavy bottomed saucepan over medium-low heat melt together the caramels with heavy cream for 6-8 minutes. Cook while stirring until completely smooth.

Instructions. Line the counter or two large baking sheets with wax paper and set aside. Add chopped almond bark, chocolate chips, and salt to a large microwave-safe bowl and microwave for 30-second intervals, stirring between each one until fully melted. Stir in the cashews until fully coated.

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Lightly butter a cookie sheet. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle. Remove from heat.