I’m facing an issue with sugar coated cashews. After coating cashews in pan and cooling. After packaging in two weeks cashews become soggy.
We use oven roasted cashews and coat them with sugar syrup.
For 1kg we use 2 cups of sugar and 1 cup of water. We melt the sugar to softball stage and coat the cashews. Once cooled down they are crunchy. After packaging in two weeks they become soggy. Any help is highly appreciated.