If you're looking for a delightful snack that perfectly combines crunchiness with a touch of sweetness, you’ve stumbled upon the right recipe! These delicious roasted Coconut Cashews are not only easy to make but are also a great addition to your snack repertoire. Coated in coconut oil, brown sugar, and a hint of vanilla, they’re sure to satisfy your cravings.
This Coconut Cashews recipe holds a special place in my heart as it reminds me of sunny picnics and gatherings with friends. The blend of textures and flavors makes these cashews a standout treat, and every bite transports me to those beautiful moments of sharing. Plus, they’re incredibly easy to whip up - perfect for a casual afternoon at home or to impress guests at your next get-together!
Recipe Ingredients
Roasted unsalted cashews: 1 cup, provides a nutty base.
Coconut oil: 1 tbsp, adds richness and a hint of coconut flavor.
Egg white: 1, helps the coating stick to the cashews.
Brown sugar: ¼ cup, for sweetness and caramelization.
Fine shredded coconut: ½ cup, enhances the coconut flavor and adds texture.
Vanilla extract: ½ tsp, for a warm, aromatic touch.
A pinch of salt: balances the sweetness.
Whisk the egg white until frothy.
Add brown sugar, coconut oil and vanilla extract and stir to combine
Add cashews, coconut and salt and toss until cashews are well coated.
Spread the cashews in a single layer onto the prepared baking sheet
Bake for about 1 hour
Let them cool on the baking sheet.
Tips and Tricks to Nail the Recipe
- Ensure the egg white is whisked until frothy to create a light and crispy texture.
- Store the cooled cashews in an airtight jar to keep them fresh and crunchy for up to two weeks.
- Feel free to experiment with other nuts or add spices like cinnamon for a different flavor profile.
- These cashews make a great snack on their own but can also be served atop salads for added crunch!
Coconut Cashews
Ingredients
- 1 Cup Roasted unsalted cashews
- 1 tablespoon Coconut oil
- 1 Egg white
- ¼ Cup Brown sugar
- ½ Cup Fine shredded coconut
- ½ teaspoon Vanilla
- A pinch of salt
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper
- In a large bowl, whisk the egg white until frothy.
- Add brown sugar, coconut oil and vanilla extract and Stir to combine
- Add cashews, coconut and salt and toss until cashews are well coated.
- Spread the cashews in a single layer onto the prepared baking sheet
- Bake in the preheated oven for about 1 hour , stirring once halfway through.
- Remove from the oven and let them cool on the baking sheet. they will crisp up beautifully as it cools!
- Store in an airtight jar for up to 2 weeks — perfect for your picnic basket!
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