I also adore this amazing Cashew Caramel. Sweet and salty with the crunch of the nuts, it is heaven spooned warm over your favorite ice cream. It’s one of the best things I have made recently.
Be sure to watch the caramel carefully. Do not try and multi-task like I always do. I walked away for just a minute and it was burned.
I suggest putting on 8 minutes of your favorite music. Then stand in front of the stove and dance in place until the caramel is just turning amber. This might not take the full 8 minutes. Remove the caramel from the heat and it will continue to darken while you reach for the remaining ingredients (which you have neatly lined up aside the stove).
1/4 cup sugar
1 Tbs light corn syrup
1 Tbs water
1/2 cup heavy cream
1/2 cup cashews, chopped
1 Tbs butter
1/4 tsp vanilla
1. Bring sugar, light corn syrup and water to a simmer in a saucepan over medium heat; swirl (don’t stir) until dark amber, 8 minutes.
2. Remove from the heat; whisk heavy cream. Stir in cashews, butter, vanilla and a pinch of salt. Serve over ice cream.
Recipe from Food Network Magazine
Today is my son’s 13th birthday. So I am going to dedicate the short and sweet songs to him.
Sweet is this Beatles’ cover.
The Ruby Suns ft. Esau Mwamwaya-Birthday