Hungry for more? This recipe was featured in a podcast episode!
I don't have a sweet tooth but I cannot stop eating these. They are light, addictive and have tons of flavour from the cashews. This is fun to make with the kids.
Prep Time: 10 min
Cook time: 1 hr
Yield: Not enough; pan's worth cut to bite sizes
2 cans condensed milk ( about 300g per can)
1cup hot water
3 cups sugar
1 tsp vanilla
1 tbsp butter and more for patting.
1/4 cup roasted cashews chopped or more if you like (if you cant find roasted cashews, dry toast raw cashews on a pan until they turn golden).
Butter a square or rectangle cake pan and set aside
Add condensed milk, water and sugar to a pot. Stir and bing to boil.
Once mixture starts to boil, turn down heat (mixture should still be bubbling).
Stir in vanilla.
Keep stirring until mixture reduces by half.
Reduce mixture further to 1/3 of original amount. Keep stirring.
Stir in butter and turn off heat.
Pour mixture into pan.
Spread butter to a piece of parchment paper and pat the top of toffee to shape and level it.
Wait a minute to partially set and score deep lines into the top 1/3 of the toffee mix. (This makes it easier to break off the toffee into individual pieces once set).
Cool completely, break into pieces and enjoy.
Store any leftovers in an airtight container in the fridge.
Zhuzh it up!
We love cashews but give us your ideas on what else we can put in this.
This is the perfect small portioned dessert after a spicy meal. Check out our # south asian meals on our website to pair this delicious recipe with.
Once again, a big thank you to Aunty Puspa Jeyanthan for sharing your coveted Sri Lankan recipes. And for always feeding my family with the only the best.