Cashew Honey Brittle
For when you feeling peckish
Here’s a super delish and crispy honey-nut recipe that you never knew you needed. Until you make them as for an irresistible snack, throw them on your yoghurt bowl or chop them up and use as a salad topping.
The bonus to this brittle: it requires minimal ingredients and minimal skills. Anyone can do it!
This recipe is: gluten-free, refined-sugar-free and plant-based.
Hot tip: if you want less of a brittle and more individual nuts (that are not connected by that yummy brittle texture), use only halve the ingredients for the sugar mixture.
RECIPE HONEY CASHEW BRITTLE
Ingredients
3 tbsp coconut sugar
2 tbsp honey
1 tbsp water
Pinch of salt
1 tsp olive oil
100g cashew nuts
How to
1.
Preheat oven to 180C.
2.
Toss the nuts with the olive oil in a heat-proof bowl.
3.
In a small pot and on medium heat, mix the honey, coconut sugar and water together with a pinch of salt until incorporated and nice and runny.
4.
Add the hot sugar mixture to the bowl with the nuts and toss well.
5.
Put the mixture on a baking sheet lined with baking paper and press down in an even layer.
6.
Bake for 20 min until golden, stirring halfway through.
7.
Take out of the oven and let cool completely. They won’t look crispy when you take them out but they’ll crisp up nicely once they’re cooled.