Cashew Coconut Praline in Bulk Organic

What is in the coconut praline coating?

Cashew nuts at 63%, brown cane sugar at 26% and shredded coconut at 11%, all organically grown. The sugar is caramelised around the nut and the coconut sticks onto it. Nothing else goes into the Kazidomi Vrac recipe, which comes in a 250 g bag.

Coconut praline cashews or plain roasted ones — which should I choose?

The coconut praline ones are sweet: a quarter of the bag is caramelised brown sugar, with a note of shredded coconut. They belong at dessert or as an indulgent nibble. Kazidomi Vrac roasted cashews hold only the nut, with no sugar and no salt, and suit drinks or a savoury dish equally.

How do I use them beyond nibbling?

Crushed over an ice cream, a yoghurt, a tropical fruit salad or a banana cake, they stand in for a homemade praline. Chop the Kazidomi Vrac praline cashews with a knife rather than in a blender: caramelised sugar sticks to the blades and quickly turns into a compact paste.

Where do these cashew nuts come from?

The nuts come from Togo and the pralining is done in France, which lets Kazidomi Vrac vouch for both stages. The Togolese harvest is shelled on site, then coated in brown cane sugar and shredded coconut in a French workshop before going into the 250 g bag.

How do I keep the praline cashews crunchy?

Somewhere cool and dry, away from light, with the bag firmly resealed. Caramelised sugar attracts moisture: exposed to air, the Kazidomi Vrac nuts turn sticky and weld together. Avoid the fridge, where condensation softens the coating the moment they come out of the cold.