I knew I wanted to make some candied cashews with candied ginger, and I was trying to figure out what liquid I wanted to use to make the syrup. Then, something clicked. Ginger beer! How many ways could I slip ginger in? I could use fresh ginger in the syrup too! And why not just go for the gusto and add powdered ginger as well?
The warm sharpness of the ginger matches well with the buttery flavor of the cashews, and the 4 gingers somehow don't overwhelm the nuttiness.
So, heat your oven to 350. Put some parchment down on a tray and then put on 2 cups of cashews.
Bake them for about 6 minutes, until lightly toasted.
In a saucepan, mix a cup of sugar with one third of a cup of ginger beer. Use the rest in a nice Moscow Mule or something fun like that. I'm partial to Bundaberg Ginger Beer myself. You could also use ginger ale or ginger liqueur. Throw in a chunk of fresh, peeled ginger.
Using a candy thermometer to watch the temp, heat the syrup up to 238 degrees. While it's heating, chop up a couple of tablespoons of candied ginger into pieces as small as you can make.
Take the syrup off the heat when it reaches 238, take out the hunk of ginger, and add the chopped candied ginger and a teaspoon of powdered ginger. Give it a mix, breaking up any sticky bits of the candied ginger that may want to stick together.
Pour the syrup over the nuts, and stir them until the coating cools and hardens.
Enjoy the sweet gingery nuts you just made!