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Vanilla Candied Cashews with Dried Mango


  • 3 cups unsalted cashews (or any nuts you prefer) 

  • 1 egg white 

  • 1 tablespoon water 

  • 1 teaspoon vanilla extract 

  • 1 vanilla bean, split, seeds removed 

  • 1/2 cup granulated sugar 

  • 1/4 cup light brown sugar 

  • 1/2 cup dried mango slices, minced 

  • 1/2 teaspoon salt


  • Preheat oven to 300 degrees.  Line a baking sheet with parchment paper or a silpat mat. 

  • In a small bowl, mix together the granulated sugar, brown sugar, salt, and mango - this allows the mango pieces to stay separated slightly before adding them to the cashews later. 

  • In a medium bowl, whisk the egg white with the water until frothy.  Add the vanilla extract and vanilla bean seeds and mix.  Add in the cashews and mix until they are thoroughly coated. 

  • Pour in the sugar/mango mixture and stir again until combined.  Spread in a single layer on the prepared baking sheet. 

  • Bake for 25-30 minutes, stirring once and returning to a single layer halfway.  The glaze might still look a little bubbly in the middle, but give them a good stir once done, return to a single layer, and let them cool for a few minutes - the glaze will get nice and crispy.  

  • Once completely cooled (I just leave mine out for a few hours to be sure), store in an airtight container at room temperature for 1-2 weeks.

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