Just enough sweet, heat and smokiness to keep you coming back for more.

Ingredients:

• 3/4 cup granulated sugar
• 3/4 cup unsweetened coconut
• 1/2 teaspoon salt
• 1 egg white
• 1 teaspoon vanilla
• two morita chipotle chiles, ground (You can substitute with 2 teaspoons red chile flakes or 1/4 teaspoon cayenne pepper, but you will lose the smokiness of the morita chipotle chiles.)
• 4 cups unsalted cashews

Instructions:

1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the granulated sugar, coconut, salt and ground morita chipotle chile powder until well combined.
3. In another bowl, whisk together the egg white and vanilla until frothy.
4. Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated.
5. Pour the coated nuts into the bowl with the coconut, sugar and morita chipotle chile mixture and toss until they are well coated.
6. Pour the nuts onto the prepared baking sheet and spread them out evenly.
7. Bake for 1 hour and 15 minutes.
8. Allow nuts to cool completely on the baking sheet.
9. You can store in an airtight container at room temperature for two to three weeks.

This recipe was inspired by https://bake-eat-repeat.com/coconut-cashews-recipe/.