I’m heading out on vacation this week, so this post will be short and sweet (get it?).
I made this Cashew Brittle recipe for my father in law. His birthday is this coming week and, just like Rachel, he is more of a salty sweet than a chocolate lover (Rachel”s Mom on the other hand is a chocoholic, we get along quite well ^_^). Rachel said it was addictive. And there weren’t any leftovers. So there you have it.
Recipe: Cashew Brittle
- 2 cups sugar
- 1/2 cup water
- 1 stick unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 12 ounces roasted cashews (or salted peanuts, pistachios and/or pecans)
- Kosher or sea salt for sprinkling
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.
- Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes.
- Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
- Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt.
- Let cool completely, about 30 minutes. Break the brittle into large shards.
Can be stored in an air tight container at room temperature for up to a month.
Cooking time: 15 minute(s)
Recipe adapted from Food and Wine Magazine
I’ve never made caramel before, so I was surprised at just how simple the ingredient list is for brittle!
Bring everything to a boil. Stir occasionally for 10 minutes.
Once the liquid is light brown, add the baking soda.
Caramel! Resist the temptation to taste test, it’s extremely hot! And leaves caramel trails all over!
Mix in the cashews then immediately transfer to a baking pan lined with parchment paper. Spread the brittle into a thin layer, then sprinkle with the sea salt (or kosher salt).
After cooling, break the brittle into chunks.
Keep your brittle in an air tight container and it can last up to a month. But really, why are you making this if you don’t plan on eating it all right away? Enjoy!