You might think that candied nuts simply can’t be improved. I mean, they are just so tasty. But this week I made them better than ever. Yes, it’s true!
I’d like to introduce you to candied coconut almonds. I didn’t do much except add coconut to my regular candied almonds but the end result was pretty much the most delicious thing ever.
What, exactly, are candied coconut almonds good for? Let me count the ways. As a topping for ice cream and yogurt? Yes. As an add-in for chocolate chip cookies? More of the yes. Salad? Sure, why not! Simply to eat straight out of the bowl? Most definitely yes.
I also may be working on the best cookie bar recipe ever as we speak, and those cookie bars just might involve candied coconut almonds. You’ll have to wait and see…
- ¾ cup sliced almonds that have been chopped up a bit
- ¾ cup UNsweetened shredded coconut
- 6 tablespoons sugar
- 2 tablespoons water
- ¼ teaspoon salt
- Preheat oven to 350º F.
- In a medium-sized mixing bowl, mix together the sugar, water and salt. Add the almonds and coconut and stir well.
- On a silpat- or parchment paper-lined cookie sheet, spread the mixture evenly.
- Cook in preheated oven for 10-15 minutes. If you want things crispy and browned, go on the longer side. If you cook it just for 10 minutes or so, things will not be browned, they will still be crispy, just not as crispy. Both ways are equally delicious, it's just a preference thing.
- Remove from the oven and let cool completely.
- Stir and break up the pieces and store in an air-tight container. Should keep for quite some time.