Kiri toffee

Kiri toffee

By
From
S is for Sri Lankan
Serves
8
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
50g cashew nuts
397g can condensed milk
150g caster sugar
5 cardamom pods, seeds only, crushed
25g unsalted butter, plus extra for greasing

Method

  1. Toast the cashews in a frying pan for 5–6 minutes until golden brown. Cool, then roughly chop.
  2. Heat the condensed milk and sugar together in a pan, and bring to the boil, stirring. Add the cashews and cardamom seeds, and boil, stirring, for 15 minutes on a medium heat until it becomes very thick, and turns a deep golden brown.
  3. Add the butter, then stir for 5–6 minutes until the mixture becomes even thicker. It is ready when it starts to come together in a ball.
  4. Tip into a buttered 18-cm square cake tin and flatten out, using a buttered spatula. Leave to cool, then cut into squares.
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