Caramelized cashew nuts

INGREDIENTS
- 900g of cashew nuts
- 200ml OF WATER
- 150g OF SUGAR
- 300g of date sugar
- 50g OF BUTTER

PREPARATION
- Placed in a large, flat or copper saucepan
Caramelized Machine: Water and sugar
- Boil and cook until it reaches 115°C
Add the nuts and mix gently.
- The sugar will crystallize around the nuts.
- Allow the heat to melt the sugar slowly and continue to
Mix until the light caramel coats the nuts.
- Turn off the heat and add the butter, mix slowly, and
Place the nuts on a flat table or tray to cool.
cool
- Separate the nuts to ensure they don't stick together
to each other

- When cold, store in an airtight container to avoid
exposure to humidity
- Place the cold nuts in a glass jar, close with a lid.
- Store in a dry and controlled location (18°C to 24°C).
- The next day, when they are completely cold, add the front and back labels
front and rear stickers
- Add the production and expiry dates
- Store in a box in the warehouse at room temperature
(18 to 24C)