These coconut cashews are addictive!
It's one of those snacks you keep going back for more of. Lightly salted cashews (mine were from Trader Joe's) are coated with yummy bits of toasted coconut, then baked until perfectly crisp and golden brown.
1 cup granulated sugar (maybe just a tad under one cup)
1/2 cup unsweetened toasted coconut *
1/2 cup shredded, unsweetened coconut
1 egg white
1/2 tsp teaspoon vanilla
1/2 tsp coconut extract
4 cups roasted, lightly salted cashews** (Trader Joe's)
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Mix together the granulated sugar, coconut and salt until well combined, set aside. In another bowl, whisk egg white, vanilla and coconut extract until frothy with soft peaks. Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated.
Pour the coconut and sugar mixture into the coated nuts and toss until they are well coated. Pour the nuts onto the prepared baking sheet and spread them out evenly. Scoop out any extra coconut mixture onto the nuts.
Bake for 1 hour, stirring once or twice. Nuts will be golden brown. Allow the nuts to cool completely on the baking sheet. Store in an airtight container at room temperature.
* I used half Let's Do Organic, Unsweetened Toasted Coconut Flakes and regular unsweetened, shredded coconut. I thought the combination of the toasted flakes and the shredded coconut was delicious. You could also just use all unsweetened, shredded coconut.
** Since my cashews were lightly salted, I omitted the salt. If you use unsalted cashews add about 1/2 tsp -3/4 teaspoon salt to the coconut sugar muixture to balance out the sweetness.
Inspired by: Bake Eat Repeat