1 cup Coconut Palm Sugar
1/2 cup light Agave syrup
1 cup salted Cashews
1 teaspoon butter
1 teaspoon vanilla extract ( I used Orange extract)
2 teaspoon baking soda
Butter a cookie sheet. Combine Palm Sugar and Agave syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in Cashews and microwave on high 3 minutes more, then stir in butter and vanilla and microwave for 1 minute.
Stir in baking soda (quickly) until light and foamy. CAREFULLY pour immediately onto cookie sheet and spread out on pan lightly, the candy will spread by itself so don't force it too much. It should be about 1/2 inch thick on the pan after spreading.
Cool completely and break into pieces.
|Sugar / Syrup after 4 minutes microwave and stir|
READ MORE INFORMATION ON THE SUGAR ALTERNATIVE ' COCONUT PALM SUGAR'