Sugar Free Candied Toasted Coconut Cashews Food

CANDIED CASHEWS

Steps:

• Preheat oven to 300F.
• Mix the cinnamon and sugars in a bowl and set aside.
• With a hand whisker, beat the egg whites until frothy, about 1 minute. Add the water and whisk for about an extra minute.
• Add the nuts to the egg whites and toss to evenly coat the nuts.
• Add the sugar mixture into the nuts and toss to evenly coat.
• Spread the nuts on a cookie sheet lined with parchment paper and baker for 25-30 minutes. Use a wooden spoon to mix the nuts halfway through baking.
• Remove from oven and allow to cool.

COCONUT CASHEWS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the granulated sugar, coconut and salt until well combined.
• In another bowl, whisk together the egg white and vanilla until frothy.
• Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated.
• Then pour the coated nuts into the bowl with the coconut and sugar mixture and toss until they are well coated.
• Pour the nuts onto the prepared baking sheet and spread them out evenly.
• All the coconut mixture won't stick to the nuts, it's okay, just pour it onto the baking sheet with the cashews and most of it will bake onto the nuts in the oven.
• Bake for 1 hour and 15 minutes, stirring once or twice.
• Allow the nuts to cool completely on the baking sheet.
• Store in an airtight container at room temperature for 2-3 weeks.

CANDIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;

4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)

Steps:

• Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
• Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
• Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
• Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
• Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
• Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!