SUGAR FREE CANDIED TOASTED COCONUT CASHEWS
Enjoy candied cashews mixed with toasted coconut without any of the sugar! This seriously addictive and easy sugar free recipe is naturally low carb, oil-free and made stovetop- It only takes 10 minutes! Keto, Paleo, Vegan, Gluten Free.
Provided by Arman
Time 12m
Number Of Ingredients 7
Steps:
- Heat a large skillet/frying pan using medium heat. When the pan is hot, add your monk fruit sweetener, cinnamon, salt, water and vanilla extract and mix until combined. Allow to heat, stirring consistently.
- When the sweetener has dissolved, quickly add your cashews and mix very well, ensuring all cashews are coated in the mixture. Continue stirring the cashew mixture, until the liquid has started to crystallize onto the cashews.
- Remove from the pan and allow to cool for 1-2 minutes. Stir several times, to avoid clusters forming. Allow the cashews to cool completely, before tossing through the coconut flakes.
- Preheat oven to 250 degrees Fahrenheit. Line a large baking dish or tray with parchment paper and set aside.
- In a large mixing bowl, add your cashews, cinnamon, and salt and set aside.
- In a microwave-safe bowl or stovetop, melt your monk fruit sweetener with your water. Pour over your cashews and mix until all cashews are evenly coated.
- Spread your cashews on an even layer and bake for 45 minutes, stirring occasionally. Once cashews have just begun to crystallize, remove and allow to cool for 1-2 minutes, before stirring once again to avoid immediate overlarge clusters forming. Allow to cool completely, before coating in an extra tablespoon or two of monk fruit sweetener. Once cooled, toss through coconut flakes.
Nutrition Facts : ServingSize 1 serving, Calories 99 kcal, Carbohydrate 2 g, Protein 6 g, Fat 5 g, Fiber 1 g
COCONUT CASHEW BRITTLE
This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)
4 Ingredient Toasted Coconut Cashews Recipe (Paleo, GF): this vegan toasted coconut cashews recipe is gluten free & paleo! The crunchiest coconut coated roasted cashews -- Dairy-Free, Refined Sugar-Free.
Provided by Demeter | Beaming Baker
Time 29m
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
- Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
- Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
- Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
- Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!
Nutrition Facts : ServingSize 1/4 cup, Calories 137 calories, Sugar 5g, Sodium 2mg, Fat 10g, SaturatedFat 3g, UnsaturatedFat 7g, Carbohydrate 10g, Fiber 1g, Protein 3g
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