Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!
Looking a great tasting snack that doesn’t take a lot of work? How about these delicious Coconut Candied Cashews? They are easy to make, and will be an instant hit at any gathering where snacking is involved!
I found the original recipe for these candied cashews (Trader Joe’s inspired) on Pinterest, and thought they sounded wonderful! The recipe is very straightforward, easy to make, and the results are amazingly delicious! Now the only problem I have had is STAYING OUT OF THEM, because they are soooo good!
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How To Make Coconut Candied Cashews
Begin by putting the cashews in a large bowl. Melt the coconut oil and pour it over the cashews. Stir, to coat.
Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews.
Add the granulated sugar. Stir, to fully coat cashews.
Bake The Coconut Candied Cashews
Place a silicone liner onto a 9×13 baking sheet. Gently spread the cashews out on the sheet. Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews.
Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews. Put cashews back into oven and bake for 5 minutes. Remove from oven. NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).
Sprinkle the finely processed coconut flakes over the cashews. Stir well, to coat the cashews. Spread the cashews back out on the baking sheet. Place the pan back into oven and bake for 10 more minutes.
After The Coconut Candied Cashews Have Baked
The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet. Carefully remove hot pan from oven. Let the coconut candied cashews sit, until they have cooled to room temperature. Once cool, separate any cashews that might have clumped together.
Ready To Serve!
Once the cashews have cooled to room temperature and the coating has firmed up, they are ready to serve. Offer coconut candied cashews to your family or guests on a pretty serving plate or in a bowl… and watch just how fast they disappear!!! They are so very good!
Hope you will give this fun snack of coconut candied cashews a try. It really only took a few minutes to get them in the oven, then the only effort (if you can even call it “effort”) made was just keeping them stirred as they baked. Easy Peasy!
Looking For More APPETIZER Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of delicious appetizer recipes, including:
- Tex-Mex Party Nuts.
- Chocolate Peanut Butter Muddy Buddies
- Apricot Pineapple Kielbasa Bites
- Classic Bruschetta
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Recipe Source: http://www.dessertnowdinnerlater.com/coconut-cashews/
- 3 cups cashew halves (Used roasted/salted cashews for salty/sweet balance)
- 1 Tablespoon coconut oil , melted
- 1/4 cup coconut milk (from a can)
- 1/2 cup granulated sugar
- 1/2 cup sweetened coconut flakes
- Begin by putting cashews into a large bowl. Melt coconut oil and pour it over cashews. Stir, to coat.
- Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews. Add granulated sugar. Stir, to fully coat.
- Place a silicone liner onto a 9x13 baking sheet. Spread cashews out on the sheet. Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews. Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews. Put cashews back into oven and bake for 5 minutes. Remove from oven. (NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).
- Sprinkle finely processed coconut flakes over cashews. Stir well, to coat the cashews. Spread cashews back out on baking sheet. Place in oven and bake 10 minutes more.
- The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet. Carefully remove hot pan from oven. Let cashews sit until cooled to room temperature. Separate any cashews that might have clumped together. Once cashews have cooled to room temperature and coating has firmed up, they're ready to serve. Store in covered container.
Here’s one more to pin on your Pinterest boards!