Toasted coconut cashews

There is a certain store where I get very weak-willed stepping into the snack aisle. You probably know where I mean (trader joe’s…uh-em). They have chocolate covered everything, bite sized brownies, and these toasted coconut cashews.

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I thought they’d be delicious in homemade granola (or just out of a bag at my desk at work), but the price point is a bit high to just toss these around. So I decided to make them myself!

  • 2 c “raw” cashews (did you know that no cashews are truly raw since the process of removing their poisonous skins actually cooks them? They are still labeled “raw” though vs. “roasted”)
  • 1/4 c┬ácoconut sugar or brown sugar
  • 1 egg white, beaten
  • 1/2 cup unsweetened, shredded coconut (small flakes so they stick better)
  • 1 teaspoon kosher salt
  • pinch of cinnamon (if you like)

Toss the cashews, sugar and egg white together in a large bowl to coat. The egg white will turn into a crispy coating and make the coconut stick better. You can skip it if you like, just use a bit of coconut oil or water, or flax seed “egg” (1 tablespoon ground flax seed + 3 tablespoons water, let sit 5 min). Add the coconut, salt and cinnamon and toss to coat.

Bake in a 350F oven for 10 minutes, check and turn gently to evenly brown. They are done when they have a pale brown color – too dark and they taste bitter. They will crisp up as they cool down, but do make sure they are dry and cool before storing in an air tight container. Also very good on ice cream or in a curried-chicken salad.

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