Kathy's Caramel Cashew Recipe

Prep

Measure all ingredients and have a heatproof measuring cup or bowl ready for the hot caramel. Keep the cream at room temperature to reduce splatter when adding to hot sugar.

In a medium heavy-bottomed saucepan, combine granulated sugar and water. Stir gently just to moisten the sugar, then stop stirring.

Place the pan over medium-high heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

As soon as the sugar reaches a deep amber, remove the pan from heat and carefully add the butter, whisking until melted and combined (mixture will bubble vigorously).

Slowly pour in the heavy cream while whisking. Return to low heat and stir until smooth, about 1 minute.

Stir in sea salt and vanilla. Let the caramel cool slightly, then transfer to a heatproof jar. Refrigerate if not using immediately; rewarm gently before serving so it is pourable.

If using raw cashews, toast them: preheat oven to 350°F (175°C). Spread cashews in a single layer on a baking sheet and toast 6–8 minutes until fragrant and lightly golden. Let cool slightly.

In a small skillet over medium heat, melt 1 tablespoon butter. Add the toasted cashews and brown sugar. Toss constantly for 1–2 minutes until sugar melts and glazes the nuts.

Immediately transfer cashews to parchment to cool in a single layer (they will firm up as they cool). Once cool, roughly chop half of them and reserve half whole for garnish. Sprinkle the 1 teaspoon sea salt over the warm nuts and toss to coat. Reserve 1/2 cup chopped cashews for assembly and the rest for topping.

Scoop: Place two generous scoops of vanilla ice cream into each serving glass or bowl (total 4 scoops per sundae).

Drizzle 2–3 tablespoons of warm caramel sauce over the scoops, letting it cascade down the sides.

Sprinkle a tablespoon or two of the chopped caramelized cashews over the caramel-covered ice cream.

Add the remaining two scoops of ice cream on top. Drizzle another 2 tablespoons of caramel.

Top each sundae with a generous dollop of whipped cream, a sprinkle of the whole toasted cashews, a spoonful of chopped cashews, and a light pinch of flaked sea salt.

Serve immediately with extra warm caramel on the side in case guests want more.