Name: Sea salt and cashew caramels
Cook time: 30 min
Total time: 30 min
Ingredients: 1 1/2 cup (330g) caster sugar; 1 1/2 cup (375ml) thickened (heavy) cream; 1/4 cup (90g) glucose syrup; 1 1/2 cup (225g) unsalted roasted cashews; 2 teaspoon sea salt

Ingredients

1 1/2 cup (330g) caster sugar

1 1/2 cup (375ml) thickened (heavy) cream

1/4 cup (90g) glucose syrup

1 1/2 cup (225g) unsalted roasted cashews

2 teaspoon sea salt

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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