Monday, May 30, 2011

Salty & Sweet Cashew Brittle

Cashew Brittle

Today, I was in the mood for something salty, sweet and crunchy. I pulled The Craft of Baking off of my bookshelf to see if any of the recipes would strike my fancy. The Cashew Brittle caught my eye. Quickly glancing at the recipe, I realized I had all the ingredients on hand and it did not seem like a fussy recipe. I wouldn't even need to pull out the candy thermometer.

The recipe was quick and easy. Mine turned out darker than regular brittle. I cooked the caramel longer before adding in the baking soda and salt because I was going for a slightly burnt caramel flavor. It added a depth of flavor to the brittle. It's delicious and dangerous to have a big bowl of it around the house. Thank goodness I will be having some friends over today to share it with.

Cashew Brittle

Grandma Rankin's Cashew Brittle
from The Craft of Baking

Makes 1 3/4 pounds

Ingredients:
Nonstick cooking spray
2 cups of sugar
8 tablespoons (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoon kosher salt
1 1/2 cups (12 ounces) salted roasted cashews

Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside.

Combine the sugar, butter, corn syrup, and 1/2 cup water in a large saucepan. Stir together so that all of the sugar is wet. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda, followed by the salt; the caramel will rise and bubble. Using a wooden or metal spoon, fold in the cashews. Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick. Let it cool completely. Break the brittle into bite-size pieces, using a mallet or the back of a heavy knife.

The brittle can be stored in an airtight container at room temperature for up to 2 weeks.

My modifications:
-Used a silpat on the rimmed baking sheet instead of nonstick cooking spray.
-Used 1 tablespoon of regular salt.
-Cooked my caramel a little longer.

13 comments:

Julie said...

I was kind of surprised at how easy nut brittle is to make when I first did it on request at xmas a few years ago. It's unbelievably addictive and so much tastier than store-bought! Yours looks delicious.

opportunityknits said...

oh I love peanut brittle though I haven't had any for a long time. It looks yummy!

LaBean said...

Oh this sounds easy enough. Last time I tried a brittle and it just came out wrong. I swore I'd never try again. Perhaps I'll change my mind, reading this. It looks so yummy!

CelticCastOn said...

Can you bring that bowl a little closer?? I need to get a taste :)
Delicious!!

littlebirdbigcity said...

Oh yum! I wish I was one of your lucky friends! Too bad I'm so far far away. Enjoy!

caiming said...

that looks yummy! i need a sample!

Sayschnicklefritz said...

I'm dorry to have missed this, but you;ve inspired me to try my hand at a batch.

rhymeswithspoon said...

Yum! I've never thought to make brittle with cashews. May have to give this a try soon.

Miss Julep said...

Oh YUM! It looks amazing!!

Muddling Through said...

Oh, my goodness! My mouth is watering already. I'm going to have to try this recipe. Thanks for sharing.

craftivore said...

Stop, you're killing me! drool.

Hannah said...

Delicious! I adore cashews, so this easily beats peanut brittle any day.

Karin said...

Yum!! Thank you!