Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups superfine sugar ((or just blitz granulated sugar in a blender until finely ground but not powdery))
- 2 1/4 cups roasted cashews (salted or unsalted) ((or if you prefer you can scale back the nuts to just 1 1/2 cups))
Instruction
- Line a rimmed baking sheet with parchment paper.
- Heat a large, flat-bottomed, heavy saucepan over low heat. Add the sugar and evenly distribute it. After awhile the sugar will start to dissolve and turn golden. Shake the pan every now and then so that it dissolves evenly. Be patient—don’t stir the sugar and don’t, for the love of all things good, turn up the heat. Just wait until the sugar has dissolved. This may take awhile.
- Once the sugar has completely dissolved, turn the heat up to medium and wait until the sugar goo turns a deeper golden, caramel color. Immediately add the cashews to the pan and tilt the pan to swirl the cashews into the caramel. You may need to use a wooden spoon to help coat the cashews in the caramel. Quickly and carefully turn the caramel-covered cashews onto the parchment, spread it as best you can, and let it cool. The brittle will set quite quickly but will take about an hour to cool completely. Once the nut brittle is cool you can break it up—a small, clean hammer will help with this.
