Recipe: Vanilla Cashew Clusters
Makesabout 3 cups
Makes about 3 cups
- 1/4 cup
packed light brown sugar
- 1/4 cup
- 1 teaspoon
- 1/2 teaspoon
large egg white
- 2 teaspoons
- 1 pound
whole raw cashews (about 3 cups)
Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.
Place the brown sugar, granulated sugar, salt, and cinnamon in a small bowl and mix to combine, making sure there are no clumps.
Whisk the egg white and vanilla in a large bowl until very frothy, about 2 minutes. Add the cashews and toss to coat evenly. Sprinkle the sugar mixture over the nuts and toss until evenly coated.
Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring once or twice, until the nuts are golden-brown, about 30 minutes total.
Place the baking sheet on a wire rack and let the nuts cool completely. Use your hands to break up the nuts into small clusters.
Storage: The nuts can be stored in an airtight container at room temperature for 1 to 2 weeks, or in the refrigerator for up to 1 month.