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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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 2 Cups
Course: Dessert
Cuisine: Chinese

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

    Cup of Yum
  1. Line a baking sheet with parchment paper and set it aside.
  2. 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.
  3. 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.
  4. Remove the cashews from the wok and spread them out on the parchment paper-lined baking sheet.
  5. Let the nuts cool completely before serving them in a small bowl as a table snack before dinner.