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Cinnamon Sugar Candied Cashews (gluten-free, egg-free, Paleo)

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 cups
Author: Adriana Harlan -


  • 2 cups 270g raw cashews
  • 1/4 cup 33g coconut palm sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon water


  • Preheat the oven to 350°F. Line a cookie sheet with a piece of parchment paper or silicon mat.
  • In a large bowl add all the ingredients listed, and mix until everything is well combined.
  • Spread cashews in a single layer on the cookie sheet and bake for 10 minutes. Remove from oven and stir cashews, then bake for another 5 minutes. Mix cashews again as soon as you remove from the oven and let them cool. Store in an airtight container in the fridge, or in a cool, dry place such as your pantry.


If you don't have raw cashews and they are already roasted, keep an eye on them during baking as it may take less time to bake. Also, if your cashews are already salted, omit the salt in the recipe.
Feel free to double, triple, quadruple this recipe if you need to make a large batch. This recipe works well with other nuts too!