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.
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!!!
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... 🙂
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...
JOIN THE CONVERSATION
What's your favorite cashew nut recipe? Did you know about the existence of cashew fruit?
Glazed Cashew Nuts (Castanha de Caju Glaceada)
Ingredients
- 1 large egg white
- 1 pinch salt
- 1 tablespoon freshly squeezed orange juice
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups whole cashew nuts about 14 ounces
- Zest of 1 large orange
Instructions
- Preheat oven to 325 degrees F (163 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- 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.
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Image credits:
1. Ripe cashew apples by Abhishek Jacob from Wikimedia Commons, 2. World's largest cashew tree by Wolfhardt from Wikimedia Commons.
cquek says
I want to face plant into a big ol bowl right now.
Denise Browning says
Thanks a lot!
nusrat2010 says
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 says
Thank you, my dear! I always take a peek on your gorgeous photos on the FP group on Facebook. You are a great photographer.
Sarah & Arkadi says
wow! we love cashews! didnt know its actually a seed!
Coffee and Crumpets says
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 says
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!
francesca says
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 🙂
Rekha says
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 says
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!
Sugar et al says
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.
Kumar's Kitchen says
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 🙂