Cashew caramels

These delicious homemade sweets, with toasted cashews and vanilla bean paste, make a great party nibble or edible gift

  • Prep:10 mins
    Cook:25 mins
    plus 3-4 hrs setting
  • More effort

Nutrition per serving

  • kcal 182
  • fat 12g
  • saturates 5g
  • carbs 16g
  • sugars 15g
  • fibre 0g
  • protein 2g
  • salt 0.1g


  • 375g toasted cashews
  • 125g butter
  • 350ml double cream
  • 1 tsp vanilla bean paste
  • 400g golden caster sugar
  • 250ml golden syrup
  • sea salt, for sprinkling


  1. Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.

  2. In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.

  3. When firm (after 3-4 hrs), cut into pieces –use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.

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