Heat 1/4 cup water in a small saucepan over medium heat and bring to a boil. Add sugars and stir, constantly, until golden and thickened. Add nuts and gently toss to combine. Transfer to a parchment paper-lined plate. Set aside to cool.
Creamy Honey Sauce:
In a small bowl, whisk together mayonnaise, lemon juice, honey and condensed milk; set aside.
Pat dry shrimp with paper towels.
Season shrimp with salt and pepper, to taste.
Working one at a time, dip the shrimp into the beaten egg, then dredge in the cornstarch, pressing to coat. Set aside on a paper towel lined plate.
Heat vegetable oil in a large skillet over medium high heat.
Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden-brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
In a large bowl, combine shrimp, candied cashews and creamy honey sauce.