*Like other candy, don’t be tempted to replace the butter and cream here.
**you will need a candy thermometer and a heavy-bottomed pan to make these.
- 225g dry roasted cashews
- 100g butter
- 250ml double (heavy) cream
- 200g golden syrup
- 160g light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon flakey sea salt
Toast the cashews by spreading them on a cookie sheet and placing them in a 160℃ (325℉) oven for approximately 8-10 minutes until lightly golden, remove from oven and set aside.
Line a 20cm (8inch) square baking tin with two sheets of baking parchment, with each sheet overhanging on over the sides of the pan, and set aside.
To make the caramel, add the butter, cream, sugar, vanilla, and salt to a heavy-bottomed pan, and melt together. Bring to a boil and clip on the sugar thermometer.
Continue to boil without stirring until the mixture reaches the firm ball stage.
Take the pot off the heat and immediately add the cashews to the pot, mix in the cashews and immediately pour into prepared baking dish.
Allow the Caramel to set and cool completely, before removing from the pan. Peel away the baking paper, and using a sharp well-oiled knife, cut the caramels into one cm squares. Wrap each caramel in small piece of baking paper.
Caramels will keep for 2 weeks at room temperature.
