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Cashew caramels

By Jennifer Joyce

These delicious homemade sweets, with toasted cashews and vanilla bean paste, make a great party nibble or edible gift

Prep:10 mins
Cook:25 mins
plus 3-4 hrs setting

More effort

Nutrition per serving

kcal 182
fat 12g
saturates 5g
carbs 16g
sugars 15g
fibre 0g
protein 2g
salt 0.1g

Ingredients

375g toasted cashews
125g butter
350ml double cream
1 tsp vanilla bean paste
400g golden caster sugar
250ml golden syrup
sea salt, for sprinkling

Method

Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
When firm (after 3-4 hrs), cut into pieces –use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.

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