Coconut Cashews

Preheat the oven to 250ºF. Line a baking sheet with parchment paper.

In a large bowl, mix together the granulated sugar, coconut and salt until well combined. In another bowl, whisk together the egg white and vanilla until frothy.

Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated. Then pour the coated nuts into the bowl with the coconut and sugar mixture and toss until well coated.

Pour the nuts onto the prepared baking sheet and spread them out evenly. All the coconut mixture won’t stick to the nuts, and that’s OK. Just pour it onto the baking sheet with the cashews and most of it will bake onto the nuts in the oven.

Bake for 1 hour, stirring once. Remove from oven. Allow the nuts to cool completely on the baking sheet. Store in an airtight container at room temperature for 2–3 weeks.