Sugar-Coated Cashew Nuts
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Sugar-Coated Cashew Nuts
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A recipe for Sugar-Coated Cashew Nuts from the cookbook, Phoenix Claws and Jade Trees, written by Kian Lam Kho.
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Ingredients
- 1/2 cup granulated sugar
- 1/4 cup desiccated coconut
- 2 cups unsalted dry-roasted cashews about 8 ounces
- 2 tablespoons confectioners' sugar
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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.
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