Sugar-Coated Cashew Nuts
A recipe for Sugar-Coated Cashew Nuts from the cookbook, Phoenix Claws and Jade Trees! These dry-roasted cashews come together in minutes with a frosty sugar coconut coating.
Servings 2 Cups
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (44 milliliters) water
- 1/4 cup (20 grams) desiccated coconut
- 8 ounces (227 grams) unsalted dry-roasted cashews
- 2 tablespoons (15 grams) confectioners' sugar
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Put the granulated sugar and 3 tablespoons (44 milliliters) 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 (120˚C).
- 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.