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Glazed Cashew Nuts (Castanha de Caju Glaceada)

I am nuts for nuts! 🙂  Although my palate doesn’t discriminate, my favorite type of nut is one those that I grew up eating lots of: cashew nuts, native to Northeastern Brazil.  While they can be used in a range of recipes or consumed by themselves raw or roasted, Glazed Cashew Nuts (or Castanha de Caju Glaceada) is by far my preferred way to devour cashew nuts.

The curious thing is, cashew nut is NOT A NUT.  Huh?  That’s right!  It is marketed as a nut, but is actually a seed, attached to its meaty, sweet, astringent fruit as you can see below.

Ripe Cashew Apples by Abhishek Jacob (from Wikimedia Commons)

The fruit, cashew apple (caju in Portuguese), makes great compotes (my mother’s is the best!), juice, alcoholic (e.g. caipicaju) and non-alcoholic drinks (cajuína), ice cream, vegetarian stews such as the Bahian moqueca de caju, and other dishes.  Both cashew fruit and cashew “nuts” are very popular in Brazil– much of the world has never experienced the fruit, however, and only seems to be aware of the cashew “nuts”.  

Did you know that the World’s largest cashew tree is in Northeastern Brazil? It is named Cajueiro de Pirangi (Pirangi’s Cashew Tree), located in the state of Rio Grande do Norte.  According to the Guinness Book of Records,  it covers an area between 7,300 square meters (1.8 acres) and 8,400 square meters (2.1 acres).  This is the size equivalent to 70 normally sized cashew trees!!!

World's largest cashew tree by Wolfhardt from Wikimedia Commons

Returning to our glazed cashew nuts recipe, it has been adapted from My Catholic Kitchen… the blog that I have been assigned to this month by the Secret Recipe Club Veronica is its author and a self-taught cook from Coastal Virginia, whose blog serves as a creative outlet for both her faith and cooking passion.  My Catholic Kitchen features both classic and modern American recipes as well as Italian dishes, and other family favorites. Bookmarking several of her recipes, I came across what she calls Crack Cashews. Perusing her recipe with such an interesting title, I found myself in familiar territory: Castanha de Caju Glaceada (or Glazed Cashew Nuts)!  Of course, I had to pick a favorite of mine (and of many) to feature here… 🙂

Glazed Cashew Nuts (Castanhas de Caju Glaceadas)

As always, I modified Veronica’s recipe a bit so I could call it my own.  I substituted orange juice for water, as well as a mix of ground cinnamon and nutmeg for pumpkin pie spice.  You are welcome to try either recipe, or to put in your own personal touch(es) as well.

My kitchen smelled just like Christmas!  I could barely control myself from noshing on these fabulous glazed cashew nuts while taking the photographs… But now, if you will excuse me, I have some serious  cashew snacking to take care of…

Glazed Cashew Nuts (Castanhas de Caju Glaceadas)


What’s your favorite cashew nut recipe? Did you know about the existence of cashew fruit?

Glazed Cashew Nuts (Castanhas de Caju Glaceadas)

Print Recipe
Glazed Cashew Nuts (Castanha de Caju Glaceada)
Aromatic, sinfully tasty Glazed Cashew Nuts that can be served by themselves or accompanied by an ice-cold beer, guaraná soda, or other drink of your choice.
Votes: 7
Rating: 5
Rate this recipe!
Prep Time 7 minutes
Cook Time 23 minutes
Votes: 7
Rating: 5
Rate this recipe!
  1. Preheat oven to 325 degrees F (163 degrees C). Line 2 large baking sheets with parchment paper and set aside.
  2. Beat egg white until foamy. Stir in both the salt and orange juice. Combine sugar and spices together in a small bowl. Stir in into the egg white mixture until obtaining a paste. Stir in cashew nuts enough to coat. Lay cashews evenly onto the 2 lined baking sheets, in one single layer on each sheet. Bake cashews for 21 to 23 minutes, stirring once or twice for even baking. Remove from the oven and sprinkle orange zest on top while still hot. Enjoy! Glazed Cashew Nuts make a great snack (tira-gosto) all by themselves, or can be accompanied by an ice-cold beer, guaraná soda, or other drink of your choice.


Glazed Cashew Nuts (Castanhas de Caju Glaceadas)

Image credits:

1. Ripe cashew apples by Abhishek Jacob from Wikimedia Commons, 2. World’s largest cashew tree by Wolfhardt from Wikimedia Commons.

54 Responses to Glazed Cashew Nuts (Castanha de Caju Glaceada)

  1. Veronica McLaughlin Gantley April 21, 2014 at 6:53 am #

    Wow! I love how you took my recipe and modified it. I had not idea that Cashews were not a nut. I do love them though. I will have to try your take on this recipe.

    • Denise Browning April 21, 2014 at 7:31 am #

      Thanks, Veronica! You did a great job with your crack cashews, from this was adapted. Wishing you a wonderful week and thanks for stopping by!

  2. SallyBR April 21, 2014 at 8:17 am #

    You always make amazing posts about Brazilian ingredients and recipes, love it! I don’t think I ever had glazed cashews, particularly not with nutmeg, what a great twist

    awesome post!

    (hope you had a wonderful Domingo de Pascoa!)

    • Denise Browning April 21, 2014 at 8:26 am #

      Thank you, Sally! I hope you had uma Boa Páscoa as well. Glazed nuts in general are becoming more and more popular in Brazil, which are available both on the streets and in kiosks at the malls. The blend of spices varies from a place to the other although cinnamon and nutmeg are the most popular. Have a great week, my dear!

  3. Stephanie April 21, 2014 at 10:16 am #

    I love candied nuts, and I had no idea that’s what cashews really look like. What a great informative post. Wonderful job

  4. Erin @ Making Memories April 21, 2014 at 4:23 pm #

    They look wonderful!!!

  5. Veronica April 21, 2014 at 5:46 pm #

    Now there are two Veronica’s in the club again – I’m the other one, from Veronica’s Cornucopia. 🙂 These sound soooo good and I love that you used orange juice instead of water – good call. I’m a nut lover too and cashews are my favorite as well! I did know of the cashew fruit but didn’t know anything about it other than the seeds/nuts were taken from them. I didn’t know if you could eat it! I hope I have the chance some day.

    • Denise Browning April 21, 2014 at 7:13 pm #

      Hi, Veronica! I hope you can try the fruit one day. It used to be my Grandma’s favorite. I do love both its juice and compote. Thanks so much for stopping by.

  6. Chris @ The Café Sucré Farine April 21, 2014 at 6:26 pm #

    I always learn so much from you Denise! I had no idea cashew weren’t nuts, so interesting!! These look wonderful and I can see how they could be extremely addicting! Pinned!!

    • Denise Browning April 21, 2014 at 7:14 pm #

      Thanks a lot for sharing this recipe, Chris! I do hope you have the chance to try the cashew fruit one day.

  7. Liz April 21, 2014 at 8:37 pm #

    Not a nut? Who knew! Not or not, they’re my favorites…and I could eat a bucketful of your glazed cashews!!!

    • Denise Browning April 22, 2014 at 7:10 am #

      Hi, Liz! I ate almost the whole batch of these glazed cashew “nuts” by myself because they were quite addictive. 🙂

  8. Chris April 21, 2014 at 10:35 pm #

    I had no idea! What a delicious nugget of new information! These look fantastic…love candied nuts. Cashews? Anyway….raw, in a salad, soaked and made into a sauce….:)

    • Denise Browning April 22, 2014 at 7:08 am #

      Me too, Chris! I do love cashews in many ways and dishes. Thanks for visiting FBTY!

  9. Deb April 22, 2014 at 11:56 am #

    I had no idea a cashew wasn’t actually a “nut”! What an informative and scrumptious post! I like to make cashew butter and use it just like peanut butter. Cashews in granola is sublime!

    • Denise Browning April 22, 2014 at 1:47 pm #

      I agree with you, Deb! Cashews are great both in granola and to make cashew butter.

  10. Juliana April 22, 2014 at 12:18 pm #

    Denise, I remember seeing those huge cashew trees when visiting Brasil…these cashews coated with cinnamon and nutmeg and orange just look delicious…these are the ones that you cannot stop eating.
    Thanks for the recipe dear…have a great week 😀

  11. Amira April 22, 2014 at 12:45 pm #

    I’ve never eaten on the fruit. We love cashews in my home so so much specially the salted one. So it is time to try your version very nice and healthy snack. I know my taste buds will thank me for those.

    • Denise Browning April 22, 2014 at 1:48 pm #

      I wish I could send you a basket full of cashew fruit, Amira! I hope you try this sweet version.

  12. Raymund April 22, 2014 at 2:23 pm #

    This is a good recipe for cashew nuts, that crunchy sweet flavour looks like I will eat them non stop. We have heaps of those in the Philippines as well but I havent seen the real fruit yet, always on pictures

    • Denise Browning April 22, 2014 at 3:46 pm #

      If you do enjoy bold flavors, this is the fruit for you then, Raymund!

  13. Shashi @ RunninSrilankan April 22, 2014 at 2:24 pm #

    I bet your kitchen smelled like Christmas! These nuts er, I meant seeds – sound glorious – I had no clue that “cashew nut is NOT A NUT”! Thanks for enlightening me Denise. Hope your week is wonderful <3

  14. Gintare @Gourmantine April 22, 2014 at 2:32 pm #

    That’s seriously perfect party nibble, fabulous work, Denise 🙂

  15. Debra April 22, 2014 at 4:07 pm #

    I love cashews and I had now idea how they were grown. Thanks for the info and a great recipe!

  16. Mi Vida en un Dulce April 22, 2014 at 8:19 pm #

    Oh Denise you can’t imagine how much I like Caju

    • Denise Browning April 27, 2014 at 7:43 am #

      If you like cashews as much as I do…So it is a lot! 🙂

  17. Deepti April 23, 2014 at 12:27 am #

    I am nuts for nuts too and this glazed cashews look absolutely fantastic…

  18. Margaret April 23, 2014 at 10:18 am #

    Cashews are my favorite nut. I can imagine how great they are glazed.

  19. [email protected] is How I Cook April 23, 2014 at 2:26 pm #

    Nuts of any kind are addicting even if they are seeds! Love glazed ones, even more!

  20. [email protected] Riffs April 23, 2014 at 5:58 pm #

    I always forget that cashews aren’t really nuts. But they seem like one, so that’s how I like to thing of them! Same way I never think of tomatoes as being a fruit — just seems wrong. Anyway, love this recipe! Such good stuff — thanks.

  21. Kumar's Kitchen April 24, 2014 at 12:11 am #

    so happy to know you love cashew nuts….we heart them and use in every possible way…now looking at this delicious recipe loaded with flavor…we are sure going to give a try….can imagine how beautifully cinnamon,nutmeg and orange would have played magic in this dish, terrific recipe and a lovely post as always….thanks for sharing 🙂

  22. Sugar et al April 24, 2014 at 6:52 am #

    This happens to be the nut I have grown up eating too. But I didn’t have all this information. I love your twist in the recipe and all the zested orange around the glazed cashews. This is a gorgeous way of eating nuts.
    Sorry my friend, I have been a bit slow on the blogging front. It has been crazy hectic on my side with my in-laws leaving this weekend. I hope to return to my usual schedule shortly.

  23. Rekha April 24, 2014 at 7:30 am #

    Hi Denise, I have no idea why but I have stopped getting updates from your blog… Hmm I am still following you though!
    Cashews are my fav too and I do end up having the store-brought roasted cashews for my tea at least once a week. I have an uncle who was into cashew farming in Kerala, India. So lots of fond memories attached this nut! Love your glazed version. I had once made Giada’s glazed mixed nuts and loved it!

    • Denise Browning April 24, 2014 at 4:44 pm #

      Hi, Rekha! I have no idea why you are not receiving my blog updates. I am so sorry for it!
      Have you verified your spam or junk folder? Have you changed your email address? Have you unsubscribed or is your main folder full? These are issues that can cause problems.
      It seems that others are receiving my updates so I cannot figure this out.
      Thanks a lot for stopping by! I do appreciate it. Yes, India produces cashews as well. I do hope you try this recipe. It is really good!

  24. francesca April 24, 2014 at 7:27 am #

    This totally blew my mind when I first heard about it! I’m a purist here, I like em plain with maybe a crack of salt. But I’d grab a handful of these, too 🙂

  25. Coffee and Crumpets April 25, 2014 at 10:56 am #

    Something interesting; in Urdu and Hindi, the name for cashew is kaju same as the Portuguese!
    I grew up eating cashews and they are widely used in Indian cooking. I was always fascinated by the cashew tree, love how they grow!
    I also love glazed nuts of any kind and these look soooooo good!

    • Denise Browning April 26, 2014 at 11:45 am #

      Thanks, Nazneen! I know that India produces a lot of cashews. Portuguese brought them from Brazil to Goa, in India. Since then, cashew is present in the wonderful Indian cuisine. Have a great weekend, my friend!

  26. Sarah & Arkadi April 27, 2014 at 4:31 pm #

    wow! we love cashews! didnt know its actually a seed!

  27. nusrat2010 May 2, 2014 at 1:11 pm #

    This is a wonderful, beautiful post, Denise! Didn’t know that Cashews are not nuts but seeds! Thanks a ton for sharing those rare Cashew fruits and that gigantic, larger-than-life tree! Amazing! And the recipe … as always well thought-of, mindful, flavorful and pretty 🙂

    Adorable images.

    • Denise Browning May 2, 2014 at 3:45 pm #

      Thank you, my dear! I always take a peek on your gorgeous photos on the FP group on Facebook. You are a great photographer.

  28. cquek May 3, 2014 at 10:11 am #

    I want to face plant into a big ol bowl right now.


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