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A new twist on an old fashioned sweet, this brittle will not last long. It is seriously worth the effort.
- 1 1/2 cups toasted cashews roughly chopped into pieces
- 1 cup of sugar
- 1 cup of real butter
- 1 tablespoon of agave nectar
In a 2 litre saucepan combine sugar, butter, and agave syrup. Cook at low heat and stir occasionally until a rich golden colour and thickened consistency. The best results are achieved using a sugar or ‘candy’ thermometer and cook until it reaches 148C degrees. This should take about 25 to 30 minutes. Remove from heat and quickly stir in cashews. Spread to a 7mm thickness on a waxed paper lined baking pan. Let cool completely and break into pieces.