These Coconut Cashews, inspired by Trader Joe’s, are made with coconut milk, coconut oil, sugar, and coconut flakes to create incredibly delicious candied nuts.
On a recent trip to Salt Lake City for a blog conference, I discovered Trader Joe’s Coconut Cashews and immediately fell in love. Since I don’t live near a Trader Joe’s, I examined the ingredients and developed my own version at home using simple pantry items. The result is sweet, slightly salty, and deeply coconut-forward — a snack that’s equally satisfying on its own or used as a crunchy salad topping.
This recipe layers coconut milk, melted coconut oil, granulated sugar, and sweetened coconut flakes so the coconut flavor shines through. I used cashew halves, which absorb a little more of the coating than whole cashews, producing a softer candy coating compared with the store-bought crunch. If you prefer a crisper texture, try whole cashews or reduce the liquid slightly. Either way, the balance of salty cashews and sweet coconut is irresistible.
These cashews work great as a snack straight from the jar, sprinkled over greens for added crunch, or served with a cheese board. The sweet-salty contrast makes them addictive — like candy with a nutty, tropical twist. What are some of your favorite candied nuts?
Coconut Cashews
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Ingredients
- 3 cups cashew halves, (I used Planter’s Cashew Halves & Pieces)
- 1 Tbsp coconut oil, melted
- ¼ cup lite coconut milk, (from the can)
- ½ cup granulated sugar
- ½ cup sweetened coconut flakes
Instructions
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Place cashews in a large bowl. Pour melted coconut oil over the nuts and toss to coat.
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Open the coconut milk, whisk smooth, then measure 1/4 cup and add it to the bowl with the cashews. Reserve any remaining coconut milk for another use.
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Add the granulated sugar and fold until the nuts are evenly coated in the coconut-sugar mixture.
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Spread the coated cashews in a single layer on a silicone-lined or parchment-lined baking sheet.
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Pulse the sweetened coconut flakes briefly in a food processor or blender until finely chopped; set aside.
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Bake at 300°F (150°C) for 10 minutes, then stir to redistribute.
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Bake another 10 minutes, stir again, then bake 5 minutes more.
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Add the finely chopped coconut flakes, stir to coat, then bake an additional 10 minutes until the sugary coating clings to the nuts and no liquid remains, about 35 minutes total.
Notes
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