Zola Nene

Cashew Nut Brittle

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Preparation info
  • Makes

    1

    large tray
    • Difficulty

      Easy

Appears in
Simply Delicious
Simply Delicious

By Zola Nene

Published 2016

  • About

Working with sugar can be daunting. I remember the first time we made caramel in culinary school and all the rules we were given and all the temperatures we had to remember for the different stages. Despite all that, this is one of my favourite crunchy, sugary treats.

Ingredients

  • 250 g white sugar
  • 75 g golden syrup
  • 45 ml

Method

  1. Place the sugar, syrup and water into a saucepan and stir over low heat until the sugar has completely dissolved.
  2. Increase the heat and bring the syrup to the boil. Boil for about 20 minutes until dark golden and caramelised – do not stir the syrup once boiling.
  3. Once caramelised, drop a small amount of the caramel into a glass of cold water and check