Heat a large skillet over medium heat. When the pan is hot, add your sugar, cinnamon, salt, water, and vanilla extract and mix until combined. Allow to heat, stirring consistently.
When the sugar has dissolved, quickly add your cashews and mix very well, ensuring all cashews are coated in the mixture. Continue stirring the cashew mixture, until the liquid has started to crystallize onto the cashews.
Remove from the pan and allow to cool for 1-2 minutes. Stir several times, to avoid clusters forming. Allow the cashews to cool completely, before tossing through the coconut flakes.
Oven directions
Preheat oven to 250 degrees Fahrenheit. Line a large baking dish or tray with parchment paper and set aside.
In a large mixing bowl, add your cashews, cinnamon, and salt and set aside.
In a microwave-safe bowl or stovetop, melt your sugar with your water. Pour over your cashews and mix until all cashews are evenly coated.
Spread your cashews on an even layer and bake for 45 minutes, stirring occasionally. Once cashews have just begun to crystallize, remove and allow to cool for 1-2 minutes, before stirring once again to avoid immediate overlarge clusters forming. Allow to cool completely, before coating in an extra tablespoon of sugar. Once cooled, toss through coconut flakes.
Notes
TO STORE: Once the cashews cool, transfer them to an airtight container or plastic bag. Store the candied nuts at room temperature for up to 1 month. The cashews may last longer though they may start to lose their crunch. TO FREEZE: To extend the shelf life of caramelized cashews, put them in a heavy-duty freezer bag, push out the excess air, and freeze them for up to 3 months. While the nuts will be safe to eat past that time too, they will start to stick to each other.