Sugar Free Candied Toasted Coconut Cashews Recipes

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.

SUGAR FREE CANDIED TOASTED COCONUT CASHEWS

Steps:

• Heat a large skillet/frying pan using medium heat. When the pan is hot, add your monk fruit sweetener, cinnamon, salt, water and vanilla extract and mix until combined. Allow to heat, stirring consistently.
• When the sweetener has dissolved, quickly add your cashews and mix very well, ensuring all cashews are coated in the mixture. Continue stirring the cashew mixture, until the liquid has started to crystallize onto the cashews.
• Remove from the pan and allow to cool for 1-2 minutes. Stir several times, to avoid clusters forming. Allow the cashews to cool completely, before tossing through the coconut flakes.
• Preheat oven to 250 degrees Fahrenheit. Line a large baking dish or tray with parchment paper and set aside.
• In a large mixing bowl, add your cashews, cinnamon, and salt and set aside.
• In a microwave-safe bowl or stovetop, melt your monk fruit sweetener with your water. Pour over your cashews and mix until all cashews are evenly coated.
• Spread your cashews on an even layer and bake for 45 minutes, stirring occasionally. Once cashews have just begun to crystallize, remove and allow to cool for 1-2 minutes, before stirring once again to avoid immediate overlarge clusters forming. Allow to cool completely, before coating in an extra tablespoon or two of monk fruit sweetener. Once cooled, toss through coconut flakes.

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!

SUGAR FREE COCONUT CANDIES

Steps:

• Combine all ingredients (except chocolate) in a stand mixer and process to form a "doughy" mixture - about 3-5 minutes.
• Scoop into small balls and place on a lined baking sheet.
• Freeze until solid.
• Dip in the melted chocolate and allow to set.
• Store in the fridge.