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Sugar-Coated Cashew Nuts in a light blue bowl.
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Sugar-Coated Cashew Nuts

A recipe for Sugar-Coated Cashew Nuts from the cookbook, Phoenix Claws and Jade Trees, written by Kian Lam Kho.
Course Dessert
Cuisine Chinese
Keyword cashew, China, Chinese, nut
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time: 30 minutes
Total Time 50 minutes
Servings 2 Cups

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup desiccated coconut
  • 2 cups unsalted dry-roasted cashews about 8 ounces
  • 2 tablespoons confectioners' sugar

Instructions

  • Line a baking sheet with parchment paper and set it aside.
  • Put the granulated sugar and 3 tablespoons water in a wok and heat it over medium heat. As the sugar melts, large white bubbles will form. As the bubbles turn smaller, the temperature should reach about 250˚F.
  • Add the desiccated coconut and the cashews to the syrup and stir to completely cover the nuts with the syrup. Turn the heat off and sprinkle the confectioners' sugar over the cashews.
  • Remove the cashews from the wok and spread them out on the parchment paper-lined baking sheet.
  • Let the nuts cool completely before serving them in a small bowl as a table snack before dinner.