Ingredients:

  • 1 cup (200g) granulated white sugar
  • 1/2 cup (120ml) water
  • 1 tbsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 3 cups (450g) raw whole cashews
  • 1 tbsp pure vanilla extract
  • 1/2 tsp flaky sea salt

Instructions:

  1. In a large non-stick skillet or heavy-bottomed pan, combine the granulated sugar, water, cinnamon, and fine sea salt over medium-high heat. Stir constantly until the sugar is fully dissolved and the mixture bubbles vigorously.
  2. Add the raw cashews to the syrup. Reduce heat to medium and stir every 30 seconds. Continue cooking for 8–10 minutes until the water evaporates and the sugar recrystallizes, leaving the nuts looking dry and sandy.
  3. Continue stirring as the sandy sugar begins to melt again into a glossy, mahogany-colored glaze. Once approximately 70% of the nuts are shiny and toasted, stir in the vanilla extract.
  4. Immediately transfer the cashews to a baking sheet lined with parchment paper. Use two forks to separate the nuts quickly. Sprinkle with flaky sea salt while still tacky and allow to cool completely for 15 minutes.