Coconut Cashews
Check out the irresistible charm of these candied coconut cashews, a beloved family recipe passed down from my grandmother. Perfectly sweet and crunchy, they're a treat that will have everyone asking for more.
Servings 4
Calories 200kcal
Cost $20
Equipment
- Baking Sheet Lined with parchment paper
- Mixing Bowls Large and medium
- Whisk
- Measuring Cups and Spoons
Ingredients
- 1 cup granulated sugar
- 1 cup unsweetened coconut
- 1 teaspoon salt
- 1 egg white
- 1 teaspoon vanilla
- 4 cups roasted, unsalted cashews
Instructions
Prepare Cashews and Coconut:
- Preheat your oven to 350°F (175°C).
- Spread the cashews and shredded coconut evenly on a baking sheet.
- Roast them in the preheated oven for about 5-7 minutes or until lightly golden brown. Keep an eye on them to prevent burning.
- Once done, remove from the oven and let them cool.
Blend Ingredients:
- In a food processor, blend the roasted cashews, shredded coconut, dates, melted coconut oil, vanilla extract, and a pinch of salt.
- Blend until the mixture becomes a coarse paste and starts to clump together.
Form Bars:
- Line a baking dish or pan with parchment paper.
- Transfer the blended mixture into the lined dish.
- Press the mixture firmly and evenly into the dish to form a compact layer. Use the back of a spoon or spatula to smooth the surface.
Chill and Cut:
- Place the dish in the refrigerator and chill for at least 1-2 hours, or until firm.
Serve
- Once chilled, remove from the refrigerator and cut into bars or squares using a sharp knife.
- Serve and enjoy! These bars can be stored in an airtight container in the refrigerator for up to a week.
Notes
This recipe has been passed down through generations in our family, originally made by my grandmother. It's a cherished family favorite, perfect for making with kids and creating sweet memories together.