roasted salted cashews
2 cup(s), (440g)
60 g, chopped
bicarbonate of soda
1 tsp, sifted
1 x 3 second spray(s)
- Line a 32cm x 18cm (top measurement) rectangular tin with foil then lightly spray with oil. Spread cashews evenly over the base of the tin.
- Combine the sugar, glucose and ½ cup (125ml) of water in a large saucepan over medium heat. Stir for 2 minutes, without boiling, until the sugar dissolves. Brush the inside of the pan with a pastry brush dipped in hot water to dissolve all the sugar crystals. Place a sugar thermometer in the pan and bring to the boil. Boil, uncovered, for 6-7 minutes or until the temperature reaches 154°C, or until deep golden and a small amount of mixture dropped into cold water separates into hard, brittle threads.
- Remove from the heat and quickly stir in the butter and bicarbonate of soda. Pour the mixture evenly over the cashews. Set aside for 1 hour or until firm. Break the brittle into 36 pieces (approximately 20g each).