This island dessert is refreshing and easy to whip up. I always keep a bag of cashew brittle in my freezer for those days when I’m craving a sweet crunch. I love it on coconut sorbet, but you could add it to any sorbet or ice cream flavor you’d like.
1 cup sugar
1/4 cup water
1 cup cashews
1 pint coconut sorbet
Line a large baking sheet with parchment paper or Silpat. In a medium saucepan, combine sugar and water. Bring to a gentle boil over medium-high heat and let cook for about 8 to 12 minutes until golden, whisking occasionally. Add cashews and remove from heat. Pour mixture onto the prepared baking sheet and let cool completely.
Once cooled and hardened, transfer to a cutting board and roughly chop into clusters with a sharp knife. Store in freezer.
To serve, top a scoop of coconut sorbet with a spoonful of cashew brittle.
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