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Chinese Candied Cashews  蜜汁腰果

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Here’s another post about Chinese New Year, a delicious snack, perfect to have on hand to serve guests and friends during the New Year festivities. These candied Chinese cashews 蜜汁腰果 are quick and easy to make and good enough that you’ll want to make them again and again. They are so delicious and shaped like gold bars of old, giving lucky vibes to everyone who participates!

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Start with plain unsalted cashews. Look for better prices on large cans of nuts at discount stores like Best Mart 360, 759 or DH Groceries. Or, if you’re not in Hong Kong, buy them online for less Here.

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The only other thing you will need to make these delicious candied nuts is brown sugar 冰糖. Rock sugar is cane sugar that is boiled until large crystals form. This type of sugar is not as sweet as white sugar and has a deeper flavor.

Find rock sugar at any Asian grocery store or find it online Here.

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Preparing these candied cashews is really simple. First, just dissolve the brown sugar in a little water. It will take time to dissolve.

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Once the sugar has dissolved it’s time to add the cashews. Just throw them in and let it all simmer.

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Continue to simmer until the sugar syrup has reduced and adhered to the cashews.

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Pour the cashews evenly onto a baking tray lined with baking paper.

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The final step is cooking over low heat in the oven until the sugar layer has dried and the cashews have become crispy and golden.

And that’s all folks! Just these few steps will give you a big bowl of the most delicious nut snack ever. Make some candied cashews 蜜汁腰果 for yourself and see if your friends and family don’t go completely crazy over it! Happy Chinese New Year and lots of good food karma for next year!

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Chinese candied cashews recipe

Cashew honey

(2 cups) Prep Time: 1 minute Cook Time: 5 minutes Cook Time: 20 minutes

Ingredients:

Directions:

Preheat the oven to 150°C (300°F).

Add rock sugar and water to a large pan. Cook over medium heat, stirring, until the brown sugar is completely dissolved.

Add the cashews to the sugar water. Lower the heat and let cook, uncovered, until the sugar water has reduced to a thick syrup that clings to the cashews, about 5 minutes.

Line the baking tray with baking paper. Pour the syrup and cashews into the pan and spread them evenly.

Allow to cook for 20-25 minutes or until the cashews are golden brown and the sugar coating is dry and crunchy. Remove from the oven and leave to cool. Ready to share and eat!

To store cashews, place them in an airtight or zip-top container and store in the refrigerator.

Nut-ilicious at The Hong Kong Cookery:

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