Tingly Candied Cashews
- 2 cups raw cashews
- ½ cup sugar
- ⅓ cup water
- Momofuku Tingly Seasoned Salt
Prepare a sheet pan with parchment paper.
Combine cashews, sugar, and water in a stainless steel skillet over medium high heat and bring water to a boil. Continue cooking for 4–5 minutes stirring constantly as water evaporates—the sugar will start to form little crystals around the cashews.
Keep stirring after the pan is totally dry, and the sugar begins to melt and brown around the cashews. Add 1–2 teaspoons of Momofuku Tingly Seasoned Salt and keep stirring. They’re finished when all the has melted and caramelized around the nuts, another 2 minutes or so. They will be a deep amber color.
Pour cashews onto the parchment-lined sheet pan, sprinkle with additional Tingly Seasoned Salt, and let them cool completely. You can eat them on their own, mix them with our umami almonds, or use them to top salads.