Butterscotch Crunch

Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: 3/4 Cup

Ingredients

1/2 Cup Sugar

1/4 Cup Cashew Nuts, broken

1 Tspn Ghee/Butter

Directions

• Grease a steel plate with little ghee or take a butter paper & keep aside.
• In a small bowl add 1/2 cup of cold water & keep aside.
• In a wide pan add sugar & boil till it changes colour on a low flame(approximately 4-6 minutes) by stirring occasionally. 

• Add butter & mix everything well.

• To check the right consistency of the syrup, add 2-3 drops of syrup in cold water & it should become hard immediately (it should break but not be stringy).

• Turn off the flame & add broken cashew nuts. 

• Mix everything well with a spatula & immediately transfer cashew mixture onto a butter paper & spread it evenly with a spatula(grease little ghee to the spatula) into 1/2 inch thickness. 

• Once the cashew mixture is completely, cooled crush it with a rolling pin to a coarse powder.

• You can use this butterscotch crunch as a topping on icecreams or cakes.

Note: Store it in an airtight container & stays fresh for 2-3 months at room temperature.