I love to make candy for my friends and family. This only seems very complicated but the steps are very easy. I guarantee these will not be last the night at your house.
1 stick and 2 tablespoons of butter, cut into small pieces
extra butter for the containers
1/2 cup of heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons water
1/4 cup light corn syrup
1 cup sugar
2 tablespoons butterDirections
Lightly oil a metal or glass container that can hold at least 6 cups of liquid. Cut a piece of parchment paper to fit the pan and cover the sides as well. Butter the parchment paper as well.
Melt the butter and heavy cream together in the microwave for 2 minutes until the butter has fully melted.
Combine together the salt, water, corn syrup and sugar in a heavy bottomed small saucepan. Continue to stir the ingredients until the ingredients have combined together. Turn the heat to medium to allow the sugar to melt and come to a boil. Cover the pan for a minute so the moisture stays within the pan.
Remove the lid, attach a candy thermometer, the goal is to get the sugar temperature to 320 degrees F. This temperature is my magic number where caramelization takes place and the color of the sugar changes. Watch very carefully for the temperature to reach 320 degrees F, once it does, add a quarter of the butter/cream mixture and mix well. Continue adding a quarter of the mixture until it has been fully incorporated. The mixture will bubble violently and threaten to burn you and spill all over your stove, be very careful and slowly so you can control the mixture.
Allow the mixture to cook until it reaches the temperature of 240 degrees F, once it reaches this point, remove from the heat, mix in the cashews and pour directly into your buttered pan. Allow the caramel to cool on your counter for 21/2 to 3 hours until it is soft and touchable.