Directions

Place sugar and cashews in a non stick pan and put over medium high heat
Prepare a baking tray lined with parchment paper or a silicone mat
Heat up sugar and Gourmet Cashews till sugar starts to melt and change color.
Once that starts to happen stir the mix until it turns a caramel color
Immediately turn it over to the lined baking tray
Once the mix cools it’ll harden. Break it up into shards and place in a food processor
Process until the Gourmet Cashews release their oils and the mix becomes similar to cashew butter.
You may have to give your processor a few breaks to prevent it from over heating.
You can also give the praline paste a mix a couple of times during the process.