Toasted Coconut Cashews

Any sort of praline nut may just be my favorite and these aren't any different. I wanted more of a tropical feel for this dessert and the coconut is perfect! Serve with an aperitif or have them for dessert, you won't go wrong! Cheers!

Ingredients:

1 1/2 cup roasted unsalted cashews

1/2 cup unsweetened chopped coconut  flakes

1/2 cup sugar

1 tbsp coconut oil (can be omitted, just adds more of a coconut flavor)

1/4 cup water

1/2 cup sugar

1/2 tsp Maldon sea salt

Directions:

1. In a skillet on medium-high heat add cashews, sugar, and water and coconut oil. Mix thoroughly so all cashews have been covered
2. Add coconut flakes and mix constantly. The cooking process moves quickly and you don't want anything to burn so keep mixing and make sure everything is incorporated
3. The cashews will start to become sandy after 3-5 minutes. Let the sandiness melt for a minute, allowing it to become shiny, then mix thoroughly and remove from heat. Pour contents onto a parchment lined tray or silicone liner
4. Sprinkle sea salt over cashews and let cool for at least 10 minutes before serving. Perfectly crunchy once cooled, serve with a fun drink