Honey Cashew Caramels

These sticky little treats are delicious, and make great gifts. I got this recipe from the Bonnie Gordon School's french pastry class. **In the event of a caramel burn** Do not pull the caramel off of your skin. Wait for it to cool, and run your skin under cold water.

• Ready In: 1 hr 30 mins
• Serves: 30-40
• Yields: 30-40 bite sized caramels

Ingredients

• 190  g sugar
• 150  g  liquid glucose or 150  g white corn syrup
• 35  g water
• 2  ml vanilla extract
• 30  g honey
• 250  ml  35% cream, warmed slightly (about 75*C)
• 25  g unsalted butter
• 50  g cashews

Directions

1. Place sugar, glucose and water into a large saucepan.
2. Simmer over medium low heat, stirring occasionally, until the sugar is completely dissolved and a clear syrup has formed.
3. Increase heat to medium high and continue cooking (without stirring) until the temperature reaches 148*C (brushing sides of the pot with clean water to remove any cyrstals that may form).
4. Add vanilla, honey, cream and butter, cook until mixture reaches 115*C, stirring occasionally.
5. Add cashews and continue to cook 124*C (or desired colour is achieved).
6. Immediately pour out into a parchment lined 8" x 8" pan.
7. Let cool completely. Cut into desired shapes and seal artight for up to 3 weeks.