Coconut-Glazed Cashews: Crunchy Coconut Cashew Snacks for Snacking

These candied coconut cashews are utterly addictive. So good you won’t want to stop eating them — and then you’ll have to make more.

Watch how easy these Coconut Cashews are to make:

These coconut cashews are incredible — in the best way.

If you’ve tried the candied coconut cashews from Costco, you know how hard they are to resist. My husband is completely hooked; they disappear fast. Once I realized how simple they are to make at home, I kept testing until I had the perfect version to share with you.

Unless you dislike both coconut and cashews, these should be a hit. They combine crunchy roasted cashews with a sweet coconut-sugar coating for a snack that’s hard to put down. The method is straightforward: coat the nuts in a frothy egg white mixture, toss them with sugar and coconut, then bake until caramelized and crisp. It takes only a few minutes to prepare before they go into the oven.

These coconut cashews make a perfect snack, a party nibble, or a homemade gift — if you can keep from eating them all first. They store well in an airtight container and are easy to double when you want to give some away.

Yield: 4 cups coconut cashews

Coconut Cashews

These candied coconut cashews are completely addictive. So good that you will not want to stop eating them until they’re gone. And then you have to make more.

Prep Time
10 minutes

Cook Time
1 hour 15 minutes

Total Time
1 hour 25 minutes

Ingredients

• 1 cup granulated sugar
• 1 cup unsweetened coconut
• 1 teaspoon salt
• 1 egg white
• 1 teaspoon vanilla
• 4 cups roasted, unsalted cashews

Instructions

1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the granulated sugar, coconut, and salt.
3. In another bowl, whisk the egg white and vanilla until frothy.
4. Add the cashews to the frothy egg white and toss until fully coated.
5. Transfer the coated cashews to the sugar and coconut mixture and toss to coat evenly.
6. Spread the nuts on the prepared baking sheet in a single layer.
7. Some of the coconut mixture may not stick to the nuts; pour it onto the baking sheet — most will bake onto the cashews.
8. Bake for 1 hour and 15 minutes, stirring once or twice during baking.
9. Let the nuts cool completely on the baking sheet; they will crisp as they cool.
10. Store in an airtight container at room temperature for 2–3 weeks.

Notes

Adapted from a cinnamon sugar almonds recipe. If using freshly grated coconut, it may adhere better to the nuts. You can add a pinch of spice (chili powder or cayenne) for a savory kick.

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  Baking Sheet
• Measuring Cups/Spoons
• Mixing Bowl Set
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  Silicone Balloon Whisk

Nutrition Information:

Yield:

16

Serving Size:

1/4 cup

Amount Per Serving:
Calories: 126
Total Fat: 6.4g
Saturated Fat: 2.4g
Cholesterol: 0mg
Sodium: 152mg
Carbohydrates: 16.1g
Fiber: 0.7g
Sugar: 13.4g
Protein: 2.1g