Best 6 Coconut Cashew Crunch Recipes

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In the realm of delectable desserts, coconut cashew crunch reigns supreme with its symphony of flavors and textures. This heavenly treat combines the sweetness of coconut, the richness of cashews, and the satisfying crunch of oats, creating a sensory experience that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create this irresistible dessert is an endeavor that promises both pleasure and delight. With its versatility, coconut cashew crunch can be enjoyed in various forms, from traditional cookies to delectable bars and even a luscious pie, making it the perfect confection for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-CASHEW CRUNCHERS



Coconut-Cashew Crunchers image

Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 22

Number Of Ingredients 10

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 1/2 cups chopped cashews

Steps:

  • Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
  • Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
  • Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g

COCONUT CASHEW CRUNCH



Coconut Cashew Crunch image

The crunch is always a hit for Christmas snacking. It's one of my husband's favorites-and he says he doesn't like coconut! It's incredible on ice cream. -Dana Nemecek, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 3 quarts.

Number Of Ingredients 8

9 cups Rice Krispies
2 cups sweetened shredded coconut
1 can (8 ounces) salted cashew pieces
1 cup packed brown sugar
1/2 cup butter, cubed
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • In a large bowl, combine the cereal, coconut and cashews. , In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat. , Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers.

Nutrition Facts :

NAT'S BUTTERY CASHEW CRUNCH



Nat's Buttery Cashew Crunch image

My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.

Provided by Natalie

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 19m

Yield 24

Number Of Ingredients 5

1 cup unsalted butter
1 ¼ cups white sugar
¼ teaspoon salt
1 tablespoon light corn syrup
10 ounces cashews

Steps:

  • Generously butter or grease a large baking sheet, and set aside.
  • In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
  • Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.9 g, Cholesterol 20.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.9 g, Sodium 27.7 mg, Sugar 11.2 g

CASHEW CANDY CRUNCH



Cashew Candy Crunch image

I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/4 pounds.

Number Of Ingredients 6

1 tablespoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 cup water
2-1/2 cups unsalted cashew halves
1/4 teaspoon baking soda

Steps:

  • Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT SORBET WITH CASHEW CRUNCH



Coconut Sorbet with Cashew Crunch image

Toppings like lychees and cashew brittle transform store-bought sorbet into a tropical dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

Vegetable oil, for baking sheet
1 cup sugar
1/2 cup unsweetened flaked coconut
1/2 cup cashews, toasted
1 pint coconut sorbet
1 cup drained canned lychees

Steps:

  • Lightly oil a rimmed baking sheet; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over high heat, stirring constantly until sugar has dissolved. Cook, without stirring, until mixture turns medium amber, washing down sides of pan with a wet pastry brush as needed to prevent crystals from forming, about 9 minutes. Remove from heat; using a fork, stir in coconut and cashews.
  • Using two forks, transfer small clusters (about 1 3/4 inches) of cashew mixture to prepared baking sheet; let cool completely, about 10 minutes. Coarsely chop some of the clusters; leave others whole.
  • Scoop sorbet into dishes; top with lychees and cashew crunch.

COCONUT CASHEW BUTTER RECIPE BY TASTY



Coconut Cashew Butter Recipe by Tasty image

Here's what you need: roasted cashew, unsweetened coconut flake, coconut oil, food processor

Provided by Tiffany Lo

Categories     Snacks

Yield 12 servings

Number Of Ingredients 4

3 cups roasted cashew
½ cup unsweetened coconut flake
1 tablespoon coconut oil
food processor

Steps:

  • NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
  • In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
  • Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
  • Blend until well combined.
  • Pour into a jar, store in a refrigerator and use within one month.
  • Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
  • Enjoy!

Nutrition Facts : Calories 171 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams

Tips:

  • Use fresh coconut: Fresh coconut adds a delicious tropical flavor to the crunch. If you don't have fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less intense.
  • Toast the coconut and cashews: Toasting the coconut and cashews brings out their flavor and makes them more crunchy. Be sure to watch them closely so they don't burn.
  • Use a good quality chocolate: The chocolate is a key ingredient in this recipe, so it's important to use a good quality chocolate that you enjoy. I recommend using a dark chocolate with a cocoa content of at least 70%.
  • Don't overcook the chocolate: The chocolate should be melted until smooth, but don't overcook it or it will seize. Remove the chocolate from the heat as soon as it is melted.
  • Let the crunch cool completely before cutting it: This will help the chocolate to set and make it easier to cut.

Conclusion:

Coconut cashew crunch is a delicious and easy-to-make treat that is perfect for any occasion. It's a great way to use up leftover coconut and cashews, and it's also a great gift. With its sweet and crunchy texture, coconut cashew crunch is sure to be a hit with everyone who tries it.

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