Thai Cashew Brittle

Recipe by Megan Daniels

Cooking spray
2 Cups  Selati white sugar
1/2 Cup  (125ml) water
1 Tbsp (15ml)  chile paste (sambal oelek)
1 tsp (5ml) fresh lemongrass, grated
1 tsp (5ml)  fresh ginger, grated
1 Cup  (250ml) dry-roasted cashews, salted
Vanilla ice cream, for serving

Line a baking sheet with parchment paper; lightly coat with cooking spray.
Combine sugar and water in a medium heavy saucepan over medium-high heat, stirring just until combined; bring to a boil.
Cook, without stirring, until a candy thermometer reaches 170˚C.
Remove from heat. Place the cashews onto the baking tray and quickly pour mixture over the cashews, spreading evenly.
Cool completely (about 2 hours); break into pieces.

Serve crushed over rich vanilla ice cream and enjoy!

For best results, use Selati!
Twitter: @AlwaysGoodSA