50g almonds
50g cashews
500g caster sugar
125ml water
1 tsp ground cinnamon
25g pepitas
100g glace cherries
1. Preheat oven to 180C. Put almonds and cashews on a n oven tray and bake for 7 mins or until lightly toasted. Set aside to cool. Line 24 home mini-muffin tin with paper cases.
2 Put caster sugar and water in a heavy based pan over a low heat. Cook, stirring until sugar dissolves. Stir in ground cinnamon. Brush sides of pan with a wet pastry brush to remove any sugar crystals. Increase heat to high and bring to the boil. Cook, without stirring, for 20 mins or until syrup caramelises. To test, drop a small amount of syrup into a glass of cold water. The syrup is cooked if it sets hard and cracks.
3. Transfer hot syrup to a heatproof jug. Carefully pur into prepared tin. Working quickly, top each toffee with 1 almond, 1 cashew and a few pepitas and 1/2 a glace cherry. Set aside to cool.
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