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
- Preheat the oven to 180 °C and grease a baking sheet.
- Place the cashew nuts on another baking sheet and roast until lightly golden.
- In a medium saucepan, dissolve the sugar, glucose and 1/4 cup of water over a low heat.
- Once all the sugar has dissolved, bring the mixture to a boil, swirling occasionally, until just starting to change colour.
- Add the salt, curry powder and cashews, and stir making sure the cashews are completely coated and the spices are evenly combined.
- Continue to cook, swirling constantly, until the caramel is a deep golden brown and the cashews are toasted.
- Remove from the heat and carefully stir in the butter and bicarbonate of soda.
- Immediately pour the mixture onto the greased baking sheet, using a spatula to spread it as thinly as possible.
- Allow to cool, then break the brittle into uneven pieces.
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