Green Tea Coated Cashew Nuts
~ Nutritious treats, and also excellent for gifts and parties. ~

7 cups Cashews (roasted & salted)
4 egg whites
1+1/2 cups sugar
3 teaspoons Edible Green
1/8 teaspoon salt
3 teaspoons coconut milk
2 Tablespoons mirin (sweet rice wine)

1. Roast 7 cups of Cashews on 2 baking pans in a 350 °F oven for 10 minutes. Stir, and bake for 8 more minutes or until nicely toasted. Let cool.
Tips for success: Toast until light brown. This is the key for more aromatic, crisp, & delicious nuts.

2. Beat 4 egg whites until frothy and forming peaks.
Tips for success: 1. Use dry, spotless-clean, cold bowl.
2. Use cold eggs (stored in fridge beforehand) and separate eggs just before forming. Do not leave yolk in egg white.

3. In a separate bowl, mix 1+1/2 cups sugar, 3 teaspoons Edible Green, and 1/8 teaspoon salt.
Tips for success: The choice of sweetener is up to you, but some may not work as well as others. When I used "Splenda®," for example, the batter didn't become dry--stayed "runny." I like to use "Zulka®," pure cane sugar made from unrefined cane juice, which is much more aromatic and its fruit like sweetness is not sickening or too heavy.

4. Mix sugar mixture into beaten egg white and stir in 3 teaspoons coconut milk, & 2 Tablespoons mirin.

6. Line 2 baking sheets with parchment cooking paper.

7. Spread the cooled nuts on the lined baking sheets and pour the mixture over the nuts and stir to coat nuts evenly.

8. Bake in a 250 °F oven, stirring every 15 minutes until nuts are dry, about 45 to 60 minutes. Remove from oven and stir well one more time. (Otherwise the nuts will be stuck to the paper when cooled.)

9. Cool completely before storing.
Tips for success: Bake these yummy nuts 3 to 4 days before you serve--that's when they taste the best! Use glass container or something other than plastic for storage for the best flavor. Shelf life when stored at room temperature in a closed container is about 2 weeks. But they seldom last that long in our house!

Bon Appetite!