Cinnamon Cashew Crunch

Warning: this combination of salty crackers, caramel, chocolate and cashews is highly addictive. Hide it, or package up and give away as soon as you can.

1 packet (or about 30 biscuits) Snax or Ritz

salted crackers

250g butter

1 cup brown sugar

1 teaspoon ground cinnamon

250g dark chocolate, roughly chopped 1 cup salted cashews, roughly chopped

Heat oven to 200°C. Line a slice tin (about 22 x 32cm) with baking paper.

Spread the crackers in a single layer over the base of the tin (it doesn’t matter if they are broken).

In a medium saucepan, over a medium heat, combine butter, brown sugar and cinnamon, stirring as the butter melts and comes to the boil. Once boiling and the sugar dissolved, stop stirring except for an occasional stir with a silicon spatula to prevent catching and burning on the bottom of the saucepan. Boil for 3 timed minutes. A sugar thermometer should read 116°C.

Pour the boiling mixture carefully over the crackers, making sure they are all coated with the syrup. Bake for 5 minutes then turn the oven off, leaving the tray in for 5 more minutes.

Remove from the oven and sprinkle with chopped chocolate. Let the chocolate melt for a couple of minutes then spread it smooth with a spatula. While still melted and warm, sprinkle with chopped salted cashews.

Cool then refrigerate to chill completely. Break into rough bite-sized pieces when cold. Can be stored in the refrigerator for a week to 10 days then wrapped in cellophane packages for gifts. Will keep for a couple of weeks (if you’re lucky!). Makes 4-6 good-sized gift bags