It’s sweet, simple, salty, crunchy and slightly addictive. Moisture is the enemy of sugar-based anything.)īasically this cashew brittle is your perfect last-minute Christmas or anytime treat. (Avoid humid environments with this stuff. This should take anywhere from 12 to 16 minutes. In a large stock pot fitted with a candy thermometer, bring the water, granulated sugar, light corn syrup, and unsalted butter to a boil. Then immediately after spreading, sprinkle on some of that flaky sea salt–you want to get it on while the brittle is still a little tacky to the touch so that it adheres.Īfter the brittle cools, you break it into a bunch of jagged, rustic pieces and store it in airtight container and store it at room temperature where it keeps for several weeks. Line a large rimmed baking sheet with a silicone mat or piece of parchment paper. You want to get the cashews relatively evenly distributed, though some of amount of clumping is almost inevitable. So be fearless and pour it out and spread with gusto. The mixture goes from a bubbling liquid to almost solid in a matter of seconds. (It’s only ten minutes, you can do it!)Īnd work quickly, especially at the end when you’re spreading everything out. Reduce heat to medium-low continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 275☏, soft-crack stage (about 30 minutes). Cook and stir over medium-high heat until mixture boils. ![]() Then watch your pan closely the whole time it’s cooking. In saucepan combine sugar, corn syrup, the water, and 1/4 cup butter. The trick is to measure everything ahead of time and have it in arm’s reach before you get started. I know candy making at home can be intimidating, but it doesn’t have to be. And while you can substitute any nut, I really love the texture and flavor of cashews here. Starting with roasted and salted cashews gives this the perfect sweet-and-salty balance. It has a lovely crunch and the baking soda adds a million tiny air bubbles that give it a lovely, delicate texture so you never worry about breaking a tooth. (A silpat is nice, but not at all necessary.) The only equipment you need is a pot, a rimmed baking sheet, and an inexpensive candy thermometer. It’s adapted from a recipe in Karen DeMasco’s wonderful book, The Craft of Baking. It’s just cashews, butter, sugar, corn syrup, baking soda, and the aforementioned sea salt. ![]() ![]() It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea salt or even kosher salt is fine). This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it.
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