Togorashi candied cashews

Pair with Central Coast Pinot Noir

Yield: 3 cups

Spice up your standard holiday nuts and add these candied togorashi cashews to your next charcuterie board for a festive flair.


1 c Sugar
1 c Water
3 c Whole Cashews
4 Tbsp Togorashi Pepper


For the Togorashi Candied Cashews

    1. In a pot, add water and sugar, bring to a boil. Add cashews and stir.
    2. Stir often to ensure the cashews do not burn. Cook until liquid is gone.
    3. Add togorashi to coat nuts.
    4. Spread on to a sheet pan with wax paper.
    5. Place in oven overnight with pilot light on or in a 150 degree oven.
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