(Right, I did say I’m going to be more diligent in posting recipes… *reminds self)
Remember during one of my CNY posts that I said I wasn’t going to bake CNY cookies, but ended up with abundance.. I’m so indecisive lately it’s kinda ….. bad LOL.. so while stocking up on butter, flour and all those baking essentials before CNY (I had some birthday cakes to make during the CNY week, so I needed to stock up incase the shops are closed for the entire CNY) I happily grabbed a kg of cashew nuts, with no recipes on hand. I just thought of making some roasted cashew nuts at that time, but well, why not candy it..
The recipe is relatively simple, just sugar, water, cashew nuts and sesame nuts (oh and some salt). The tough part comes while cooking it.
If you have not worked with caramel, or any sugar boiling before. PLEASE TAKE NOTE!! boiling sugar is extremely hot and dangerous, be very very careful when handling and that there are no kids around. No what’sapping or instagraming either.
Tip : The nuts do not need pre-roasting. The outer layer of oil will prevent the sugar to coat evenly. They will brown eventually while cooking.
- 2 cups raw cashew nuts (or other nuts)
- 1 cup caster sugar
- ⅓ cup water
- ⅓ cup sesame seeds
- a sprinkle of coarse sea salt
- In a wide pan / skillet, pour in sugar and water. Bring it to a light boil.
- Add in cashew nuts when the sugar has dissolved. Turn the heat to medium
- Stir to coat the cashew nuts with the syrup.
- After a few minutes, the syrup will turn to a light caramel colour. Add in the sesame seeds. Continue to stir till the syrup turns to a darker bronze. At this point, it’s up for you to decide how dark you want the candy to be. OF course, don’t burn it.
- Just right before it’s almost done, add in salt and give it a final stir.
- Pour onto a silpat and let it cool. Break up the clumps.
- Store in airtight container.
You can eat it as it is, or add into your ice cream. Or crush it then sprinkle on top of your cake.
Very versatile, you can also add in spices like cinnamon or nutmeg, or even cayenne pepper for some kick!
and it’s SUPER addictive.. I didn’t even know it’s finished and I actually made double the recipe .. My parent’s friends or someone (super distant relative) asked where we bought this from *aawww pats on self back*