Curry and cashew nut brittle

Ingredients

  • 1 cup raw cashew nuts
  • 1/4 cup liquid glucose
  • 3/4 tsp bicarbonate of soda
  • 3/4 cup unsalted butter
  • 1/2 tsp salt
  • 3/4 tsp curry powder
  • 200 g sugar

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Cooking Instructions

  1. Preheat the oven to 180 °C and grease a baking sheet.
  2. Place the cashew nuts on another baking sheet and roast until lightly golden.
  3. In a medium saucepan, dissolve the sugar, glucose and 1/4 cup of water over a low heat.
  4. Once all the sugar has dissolved, bring the mixture to a boil, swirling occasionally, until just starting to change colour.
  5. Add the salt, curry powder and cashews, and stir making sure the cashews are completely coated and the spices are evenly combined.
  6. Continue to cook, swirling constantly, until the caramel is a deep golden brown and the cashews are toasted.
  7. Remove from the heat and carefully stir in the butter and bicarbonate of soda.
  8. Immediately pour the mixture onto the greased baking sheet, using a spatula to spread it as thinly as possible.
  9. Allow to cool, then break the brittle into uneven pieces.
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Raw Cashews 100 g
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Bicarbonate Of Soda 200 g
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Unsalted Butter 250 g
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Cerebos Iodated Table Salt 1 kg
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Cape Malay Curry Powder 65 g
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White Sugar 2.5 kg
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