Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper

In a large bowl, mix together the granulated sugar, coconut and salt until well combined. In another bowl, whisk together the egg white and vanilla until frothy.

Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated. Then pour the coated nuts into the bowl with the coconut and sugar mixture and toss until they are well coated. Pour the nuts onto the prepared baking sheet and spread them out evenly. All the coconut mixture won’t stick to the nuts, it’s okay, just pour it onto the baking sheet with the cashews and most of it will bake onto the nuts in the oven.

Bake for 1 hour and 15 minutes, stirring once or twice. Allow the nuts to cool completely on the baking sheet. Store in an airtight container at room temperature for 2-3 weeks.