Free Shipping over $50. USE CODE : FRSHIP2023 at Checkout


    Your cart is currently empty.

Candied Cashews with Black Pepper


  • 1 cup whole cashews

  • 1/2 cup castor sugar

  • 2 tbsp water

  • 1 tbsp ghee or clarified butter

  • 1/4 tsp salt (or use rock salt or sendha namak during vrat/fast)

  • 1/2 tsp black pepper powder


  • Line a tray with parchment or baking paper and keep it aside.

To dry roast the cashews

  • Heat a pan over low flame/temperature. Add the cashews and roast them for a few minutes until fragrant. Keep tossing or stirring frequently, to prevent them from burning.

  • Turn the heat off and transfer them to a bowl. Allow them to cool down.

To make the sugar syrup

  • Clean the pan with tissue paper and again heat it over a low flame.

  • Add castor sugar and pour two tablespoons of water into the pan. Give the pan a swirl but don’t stir it. Allow the sugar to melt completely.

  • Once it melts completely, give it a stir and let it bubble for a few minutes.

  • Once the colour of the syrup turns slightly golden. Add melted ghee, salt and black pepper powder.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published

Translation missing: