Don’t feel restricted by the “cashews” in this candied coconut cashews recipe. Get creative and use almonds, pecans, walnuts — whatever you like.
This recipe is great for gifting (see my “Last-minute gift guide for your fit, healthy friend“). Grab treat bags or mason jars and some twine and hand them out at your next holiday gathering. Your friends and relatives will love you forever and ever.
Candied coconut cashews
- 2 cups of roasted, unsalted nuts
- 1 Tbsp coconut oil
- 1/2 cup pure maple syrup
- 1 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 cup unsweetened coconut flakes, ground or finely shredded
- Heat 1 Tbsp of coconut oil in a sauce pan over medium heat. Once warm, add the nuts and toss to coat. (I used 1 cup of almonds and 1 cup of cashews.)
- Next, pour in the pure maple syrup, cinnamon and vanilla extract. Mix it all up.
- Bring the maple syrup to a bubbly simmer and then reduce the heat to low. Over the next 10-15 minutes, stir occasionally until all of the maple syrup has cooked down.
- While the maple syrup is cooking down, set up some parchment paper on a flat surface. Spread 1/4 cup of the coconut over the parchment paper.
- Once the liquid-y maple syrup is gone, pour the nuts out onto a parchment-lined flat surface. Sprinkle the remaining coconut on top. Toss gently, then let the nuts cool and harden.
- Store in an airtight container in a cool, dry spot.
I split my batch into four 8 oz. mason jars for gifting. Tag #SHSHkitchen on Twitter or Instagram if you do the same!