Quick & Easy

Sea salt and cashew caramels

Rich and salty caramel treats made all the better with the addition of cashew nuts.
SEA SALT AND Cashew Caramels
40 Item



1.Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 5cm over sides.
2.Stir sugar, cream and glucose in medium saucepan until sugar is dissolved. Bring to the boil; boil, uncovered, until mixture reaches 120°C (248°F) on a candy thermometer.
3.Add nuts and half the salt, do not stir. Pour caramel into pan; sprinkle with remaining salt. Cool.
4.Use a warm oiled sharp knife to cut caramel into pieces.

Glucose syrup is available from most supermarkets in the baking aisle. Store caramels between layers of baking paper in an airtight container in a cool dry place for up to a week. When packaging as a gift, layer between sheets of baking paper.


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