Jump to recipe
I’m a sucker for a good snack, so I was very excited about getting the 
coconut cashew recipe from the Amangani. Not only are these a great healthy snack on the go, but the sweet flavors of the coconut and cashews make this a perfect treat throughout the day. I’m a daytime grazer, and I made these in bulk this past weekend to snack on throughout the week. To do this, simply double the recipe. My grandmother told me a long time ago that by refrigerating nuts they keep longer, so I refrigerated my extra coconut cashews and munch on them throughout the day. Make these at home or head up to the Amangani for a picture-perfect meal and a nice retreat from the chaos of our busy Jackson lives.
Ingredients
- 8 pounds cashews
- 1 1/3 cups honey
- 1 1/3 pounds sweet coconut, dried
- 1 1/3 tablespoons cayenne pepper
- 2 teaspoons mace, ground
- 4 teaspoons nutmeg, ground
- 1 1/2 tablespoons Kosher salt
- 2 tablespoons allspice, ground
- 2 teaspoons ginger, ground
- 4 ounces white sesame seeds
- 4 ounces black sesame seeds
Instructions
- Preheat oven to 350 F.
- Combine cashews, coconut, honey, cayenne, mace, nutmeg, salt, allspice, ginger, black and white sesame seeds in pot.
- Heat stirring gently until combined and coated.
- Line sheet pan with parchment paper and coat with pan spray.
- Spread nuts in a thin layer, cook until golden brown, 5-7 minutes.
- Carefully break apart before totally cooled, without crumbling.
Posted in Ask For It, Recipes
