Coconut Candied Cashews

Holy Cow.  These nuts are so good.  You will want to always have them on hand now.  Seriously, get ready.  There are not a lot of ingredients, which to me, is always a mark of a good recipe! They are refined sugar free, which is a must for me. They don't have a lot of hands on time either.  They do roast in the oven for 30-35 mins, but you are just having to stir during that time.

Ingredients Needed:

  • 3 cups whole cashew
  • 1 TBL coconut oil, melted
  • ¼ cup full fat coconut milk (from the can)
  • 2/3 cup coconut palm sugar
  • ½ cup unsweetened coconut fine shredded coconut flakes, plus more for sprinkling 

Materials Needed:

  • Large bowl
  • Small pot for melting coconut oil
  • Wooden spoon
  • Parchment paper
  • Baking sheet
  1. Place cashews in a large bowl. 
  2. Melt coconut oil and pour over cashews.
  3. Open up the can of coconut milk and whisk it smooth. 
  4. **Easier would be to blend the entire can in a blender until smooth.
  5. Measure out ¼ cup and add it to the nuts. 
  6. Add the coconut palm sugar and 1/2 cup coconut flakes to the nuts and fold the coconut-cashew mixture until everything is mixed well.
  7. Spread nuts onto a parchment paper lined baking sheet.
  8. Bake cashews at 300* F for 10 minutes. Stir.
  9. Bake 10 minutes more. Stir.
  10. Bake 10 minutes more. 
  11. Sprinkle with more fine coconut flakes.
  12. Bake 3-5 more minutes (for a total of 33-35 minutes cook time) or until all the sugary mixture has stuck to the nuts and there is no liquid left.
  13. Let cool before serving.  
  14. Try to not eat them all in one sitting. :)

Tally AtkinsonComment