spicy coconut cashews
Print recipe
| Serves | lots! |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Allergy | Tree Nuts |
| Dietary | Gluten Free, Paleo, Vegan, Vegetarian |
| Meal type | Snack |
| Misc | Serve Cold, Serve Hot |
| From book | The Ultimate Thai and Asian Cookbook |
Ingredients
- 2 c. cashews
- 1 1/2 c. unsweetened coconut
- 1 Tbs. coconut oil
- 2 Tbs. honey (or agave if you're vegan)
- 1 tsp. dried chili (or more/less depending on how spicy you want them)
- flaked sea salt to taste
Note
I modified this recipe from one I found in a Thai cookbook. It's a tasty one!
For this and other great recipes, go to Whole Foods Friday: http://www.allergyfreealaska.com/2013/09/05/whole-food-fridays-9-6-2013/
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Directions
| 1. | In a frying pan, melt coconut oil. | |
| 2. | Add dried chili and let simmer & pop for about a minute. | |
| 3. | Add honey to the pan; mixture will boil and start to thicken. Stir constantly for another minute. | |
| 4. | Add coconut and cashews at once. Stir constantly until both nuts and coconut are golden brown. | |
| 5. | Pour to cool on waxed paper; sprinkle with flaked sea salt to taste. | |
| 6. | Eat and enjoy! |
