Preheat your oven to 350°F (175°C). Spread the fresh, unsalted cashews on a baking sheet in a single layer and toast them for about 8 to 10 minutes until fragrant and lightly golden.

In a medium saucepan, combine sugar and water, stirring until the sugar dissolves. Heat until it reaches a rolling boil, then reduce to medium heat. If using, add corn syrup.

Monitor the syrup with a candy thermometer until it reaches the soft-ball stage, around 235°F (113°C), which typically takes about 8 to 10 minutes.

Remove from heat and add the toasted cashews, stirring quickly to ensure each nut is evenly coated.

Transfer the coated cashews onto a sheet of parchment paper and spread them out evenly to prevent clumping.

Let the cashews cool completely on the parchment paper for about 15 to 20 minutes.

Once cooled, peel the candied cashews off the parchment paper and transfer them to an airtight container for storage.