Yield: about 1 pound: enough to fill 3-4 gift bags
Ingredients
Ingredients:
1/4cupwater
1cupgranulated sugar
½cupgolden syrup
3tablespoonsunsalted butter
1 1/4cupsroasted cashewsor peanuts; I roasted my own in the oven...if purchasing roasted cashews or peanuts, make sure to look for unsalted ones)
1teaspooncoarse saltplus another 1/2 teaspoon
3/4teaspoonpure vanilla extract
3/4teaspoonbaking soda
1/2teaspooncrushed Kaffir lime leavesif unavailable, try double the amount of lime zest
1/2teaspooncrushed dried red Thai chiliif unavailable, use red chili flakes or ground cayenne pepper
Instructions
Directions:
Line a rimmed baking sheet with parchment paper and set aside.
In a medium saucepan, combine water, sugar, and corn syrup. Mix until all of the sugar is wet.
Bring to a boil over medium-high, stirring with a heat-proof spatula until all of the sugar is dissolved. Then boil to 250 degrees F. without stirring.
Add the butter, and stir constantly (but gently) until the mixture reaches 320 degrees F.
Remove from heat and stir in the cashews, 1 teaspoon of the salt, the vanilla extract, the baking soda, and the crushed lime leaves and chilies. Stir thoroughly to incorporate all of the ingredients.
Pour the mixture onto the parchment paper, and, working quickly, spread evenly with an offset spatula. Sprinkle with the other 1/2 teaspoon of the salt.
Let cool completely, about 30 minutes. Break into pieces, and store in an airtight container.