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
** 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.
Debra says
I love cashews and I had now idea how they were grown. Thanks for the info and a great recipe!
Valentina Dimitrova says
Thank you, Debra!!!
Gintare @Gourmantine says
That's seriously perfect party nibble, fabulous work, Denise 🙂
Valentina Dimitrova says
Thanks, Gintare!
Shashi @ RunninSrilankan says
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
Valentina Dimitrova says
The pleasure is mine, Shashi! Likewise.
Raymund says
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
Valentina Dimitrova says
If you do enjoy bold flavors, this is the fruit for you then, Raymund!
Amira says
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.
Valentina Dimitrova says
I wish I could send you a basket full of cashew fruit, Amira! I hope you try this sweet version.
Juliana says
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 😀
Valentina Dimitrova says
Thanks, Juliana!
Deb says
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!
Valentina Dimitrova says
I agree with you, Deb! Cashews are great both in granola and to make cashew butter.
Chris says
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....:)
Valentina Dimitrova says
Me too, Chris! I do love cashews in many ways and dishes. Thanks for visiting FBTY!
Liz says
Not a nut? Who knew! Not or not, they're my favorites...and I could eat a bucketful of your glazed cashews!!!
Valentina Dimitrova says
Hi, Liz! I ate almost the whole batch of these glazed cashew "nuts" by myself because they were quite addictive. 🙂
Chris @ The Café Sucré Farine says
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!!
Valentina Dimitrova says
Thanks a lot for sharing this recipe, Chris! I do hope you have the chance to try the cashew fruit one day.
Veronica says
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.
Valentina Dimitrova says
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.
Erin @ Making Memories says
They look wonderful!!!
Valentina Dimitrova says
Thanks, Erin!
Stephanie says
I love candied nuts, and I had no idea that's what cashews really look like. What a great informative post. Wonderful job
Valentina Dimitrova says
Thanks, Stephanie! Have a wonderful day...
SallyBR says
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!)
Valentina Dimitrova says
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!
Veronica McLaughlin Gantley says
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.
Valentina Dimitrova says
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!