Salted cashew nut brittle
Makes: 225g
Recipe by Mitzie Wilson.Recipe photograph by Ant Duncan
Salted cashew nut brittle
Makes: 225g
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 100g caster sugar
- 50g butter
- 4 tablespoons of water
- 100g Fairtrade cashew nuts
- sea salt
Step by step
- Put the sugar, butter, water and a pinch of sea salt in a medium saucepan. Heat gently, shaking the pan until the sugar dissolves.
- Increase the heat and boil for 4-5 minutes until the mixture turns a light golden brown. Add cashew nuts and stir with a wooden spoon, very briefly, to coat them in the caramel.
- Tip onto a sheet of oiled foil or baking paper, sprinkle with a pinch of sea salt and leave to cool.
- When set, break into pieces to serve. This will keep for about 5 days in a screw-top jar.
