These Cinnamon Roasted Cashews are so easy to make that my 6 and 7 year old made a batch without much help at all!
Cinnamon Roasted Cashews Recipe
Cinnabon has always been one of my weaknesses. As I type this, I want to head to the mall and just eat everything from their little stand. Because I can’t afford to eat that many calories (in more way than one $$), I’m making my own… at home! These roasted cashews cost way less and taste just as good!
My inspiration came from this Toasted Almond recipe – but I hate almonds, and didn’t have four cups (I’m on a budget, folks!) of nuts to roast.
You can use brown sugar instead of regular sugar when roasting cashews, and I bet it’d turn out great. Also, you can try other flavors or even try this recipe with almonds, peanuts, etc.
1 egg white
1 teaspoon cold water
1 cup whole or halved cashews (salted)
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F. Spray baking sheet with cooking oil.
Lightly beat the egg white with water until frothy. Add cashews, then stir until well coated. Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.
Toss to coat, and spread evenly on the prepared pan.
Bake for about 45 minutes, stirring every 15 minutes, until golden. Allow cashews to cool, then store nuts in a ziploc bag or other airtight container.