- 397 grams sweetened condensed milk
- 125 gram water
- 200 gram granulated sugar
- 42 gram unsalted butter
- 40 grams Roasted cashews
- 1 teaspoons vanilla extract
- 1 teaspoons Roasted cardamom seeds
- 1/ 2 teaspoons rosewater
- 2 teaspoon flaky sea salt for topping
Preheat the oven to 325 degrees. Throw a handful of cashews on one side a rimmed baking sheet. Roast them for 15 minutes. For the last 5 minutes, put whole cardamom pods on the other side of the sheet and get them toasty and fragrant as well. Then remove from the oven and allow to cool. Next, roughly chop the cashews. Set aside for later. Crush the cardamom pods and remove 1 teaspoon of the inner seeds, separating them as needed.
Butter a 9 inch square pan or use parchment paper that goes up the sides for easy lifting. Set aside.
Add the condensed milk to the pot. Scrape out anything remaining from the can. Then fill the can halfway with water. Pour that into the pot as well. Add the sugar. Turn the stove heat to medium. Stir the mixture until the sugar dissolves, about 5 minutes.
Next, add butter and cardamom seeds. Note that this has a kick of cardamom. If you prefer to start with a pinch, feel free to add pre-ground cardamom.
Stir the mixture vigorously for 20 more minutes. The mixture will bubble and rapidly boil. It will slowly change to a deeper color.
The mixture will begin to have “holes” once it passes the chewy caramel stage. It will look like it’s a sea foam, and it’s leaving a crunchy film against the sides of the pan, it’s time to remove from the heat.
Next, mix in the vanilla, toasted cashews, and a bit of rosewater.
Lastly, spread the milk toffee into the 9 inch pan. Sprinkle on flaky sea salt. Let it cool completely before cutting it into little squares.