Instructions

• Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper and set it aside.
• In the bowl of a stand mixer (or in a large bowl if using a hand mixer or whisk), combine 1 egg white and 2 teaspoons water. Beat on medium until the mixture is foamy and opaque but still fluid—do not beat to stiff peaks.
• Add 3 cups roasted cashews to the foamy egg white and mix until all nuts are evenly coated.
• In a separate small bowl, combine ½ cup sugar, ¼ cup brown sugar, ¼–½ teaspoon cayenne pepper (use the amount you prefer for heat), and 1 teaspoon kosher salt. (If your roasted cashews are already lightly salted, you may reduce or omit the 1 teaspoon kosher salt.)
• Add the sugar-cayenne-salt mixture to the coated cashews and stir until the nuts are evenly and thoroughly coated with the sugar mixture and no large dry pockets remain.
• Spread the coated cashews in a single, even layer on the prepared baking sheet, breaking up any clumps so the nuts are separated.
• Bake for 30–40 minutes, stirring and turning the nuts every 10–15 minutes to promote even browning. Begin checking around 30 minutes and remove them when the coating is dry and the nuts are golden brown; ovens vary, so watch carefully to prevent burning.
• Remove the pan from the oven and let the cashews cool completely on the baking sheet (the coating will harden as they cool). Once cooled, store in a covered container.