These Chai Spiced Candied Cashews are the perfect blend of warm, cozy spices and irresistible crunch. Lightly sweet, caramelized, and infused with fragrant chai, this easy recipe transforms simple cashews into an addicting snack you’ll want to make all season long.
With just a handful of pantry ingredients and a slow, even bake, you’ll create glossy, crunchy, cinnamon-kissed nuts that make your kitchen smell like the holidays.
Whether you’re prepping festive party snacks, filling treat jars for gifting, or looking for a quick make-ahead topping for salads, yogurt, and desserts, these homemade candied cashews check every box. They’re simple, crowd-pleasing, and impossible to stop eating.
This recipe uses an egg-white coating to achieve that classic candied shell—crisp, crackly, and perfectly sweet without being overly sticky. The chai spice adds a cozy twist that makes these feel extra special during fall and winter.
Why you’ll love this recipe!
What ingredients do I need?
- Cashews: The rich, buttery base that pairs perfectly with warm spices and sweet coating.
- Egg White: Helps the sugars and spices adhere, creating a glossy, crunchy shell.
- Water: Lightly thins the egg white so the coating spreads evenly.
- Vanilla Bean Paste: Adds depth, warmth, and aromatic flavor to complement the chai.
- Light Brown Sugar: Gives a rich caramel sweetness and classic candied nut flavor.
- Granulated Sugar: Adds extra crunch and helps form the crisp exterior.
- Chai Spice: The signature flavor—warm, cozy, and aromatic.
- Cinnamon: Boosts the warmth and enhances the chai notes.
- Sea Salt: Balances the sweetness and brings out the spices.
Recipe Variations
- Maple Chai Cashews: Swap half the brown sugar for 2 tablespoons maple syrup.
- Vanilla Sugar Cashews: Replace chai spice with 1 extra teaspoon cinnamon and ½ teaspoon nutmeg.
- Mixed Nuts: Use pecans, almonds, or a combination of your favorite nuts.
Pro Tips
- Stir every 10 minutes while baking to prevent clumping and ensure even caramelization.
- For extra crunch, bake an additional 5–10 minutes, watching very closely.
- Let cool completely before storing—warm cashews can steam and soften.
- Break up any clusters while still slightly warm if you prefer separated pieces.
- Use parchment paper or a silicone baking mat for easy cleanup.
How to Make Chai Spice (If You Don’t Have a Mix)
I use this brand of Chai Spice, but you can make your own by stirring together:
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp nutmeg
Use 1 ½ teaspoons of this homemade blend for the recipe.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Egg-Free: Replace the egg white with 2 tablespoons aquafaba (chickpea liquid).
- Refined Sugar-Free: Use coconut sugar in place of brown sugar and granulated sugar (texture will be slightly softer).
- Nut-Free: Use pumpkin seeds or sunflower seeds for a similar crunchy candied effect.
- Vanilla-Free: Use almond extract or skip entirely.
Leftovers and Storage
- Store completely cooled cashews in an airtight jar or container for up to 2 weeks.
- Keep away from humidity to prevent the candy coating from softening.
But, I Still Have A Few Questions…
How do I know when the candied cashews are done baking?
The cashews are done when the sugar coating looks dry instead of shiny. They may still feel slightly soft when hot, but they will become crisp as they cool completely.
Why are my candied cashews sticky?
They likely need a little more baking time. Return them to the oven for 5 to 10 more minutes, stirring again, until the coating dries. Make sure the nuts cool fully before storing to avoid moisture buildup.
Can I make this recipe without egg whites?
Yes. Replace the egg white with 2 tablespoons of aquafaba (the liquid from canned chickpeas). It helps the sugar and spices stick while keeping the recipe fully vegan.
Can I use different nuts instead of cashews?
Yes. Pecans, almonds, walnuts, or a mixed nut blend all work well. The baking time may vary slightly depending on the size of the nuts.
How do I store candied cashews so they stay crunchy?
Store the completely cooled cashews in an airtight container at room temperature for up to two weeks.
Can I make my own chai spice blend?
Yes. Mix cinnamon, ginger, cardamom, cloves, allspice, and nutmeg to create a homemade chai spice blend. It works perfectly in this recipe. A recipe you can follow for chai spice is above.
Can I reduce the amount of sugar?
You can reduce the sugar by about one-third. The coating will be softer and less crunchy, but the nuts will still be lightly sweet and flavorful.
Are candied cashews gluten-free?
Yes. This recipe is naturally gluten-free as long as the spices and vanilla paste you use are gluten-free.
Can I make these ahead for gifting?
These candied cashews stay fresh for weeks in an airtight container, making them an excellent make-ahead edible gift for the holidays.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Chai Spiced Candied Cashews
Ingredients
- 3 c. Whole Cashews
- 1 egg white
- 1 tbsp water
- 1 tsp vanilla bean paste
- 3/4 c. Light brown sugar
- 1/4 c. Granulated sugar
- 1 1/2 tsp chai spice
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat oven to 250F and line a baking sheet with parchment paper.
- In a large bowl, whisk together egg whites, water, and vanilla until foamy.
- Add cashews and stir to coat in egg whites.
- Add brown sugar, granulated sugar, cinnamon, chai spice, and salt. Stir to fully coat.
- Spread cashews on baking sheet in a thin layer.
- Bake for 40 minutes, stirring every 10 minutes.
- Remove from oven and allow to cool completely.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.