Cinnamon cashew crunch

By: Jo Seagar, Photography by: Jae Frew

Simple, bespoke handmade gifts are always appreciated by family and friends. These delicious and easy-to-make cinnamon cashew crunch are from Jo Seagar’s latest book, Better than a Bought One.

The combination of salty cracker biscuits, caramel, chocolate and cashew nuts is very addictive. A most welcome gift. A perfect ‘thank you’ for the teacher.


Makes 4–6 gift bags of pieces
Prep Time 5 minutes
Cooking Time 15 minutes


  • 1 packet Snax or Ritz salted crackers (about 25 biscuits)
  • 250g butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 250g dark chocolate, roughly chopped
  • 1 cup salted cashews, roughly chopped


  1. Preheat oven to 200°C. Line a 30cm x 40cm slice tin with non-stick baking paper.
  2. Line the prepared tin with the crackers, breaking where necessary to form a single layer over the base of the tin.
  3. In a medium saucepan, over a medium heat, combine the butter, brown sugar and cinnamon, stirring as the butter melts and comes to the boil. Once boiling and the sugar has dissolved, stop stirring except for an occasional stir with a silicon spatula to prevent catching and burning on the bottom of the saucepan. Boil for 3 timed minutes. A sugar thermometer should read 116°C.
  4. Pour the boiling mixture carefully over the crackers, making sure that they are all coated with the syrup. Bake for 5 minutes then turn the oven off, leaving the tray in for 5 more minutes. 
  5. Remove from the oven and sprinkle with chopped chocolate. Let the chocolate melt for a couple of minutes then spread it smooth with a spatula. While still melted and warm, sprinkle with chopped salted cashews.
  6. Cool then refrigerate to chill completely. Break into rough bite-sized pieces when cold.

Cook’s tip

Can be stored in the refrigerator for a week to 10 days then wrapped in cellophane packages for gifts. Will keep for a couple of weeks (if you’re lucky!).

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