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Wednesday, December 22, 2010

Sea Salt Cashew Brittle

The picture did not turn out so great , but the brittle sure did. It's a simple recipe and you don't even need a thermometer to make it. The recipe comes from the January 2011 Cooking Club magazine and I tweaked it just a little bit. I used less nuts and not as much salt, but so far there have been no complaints. The brittle turns out to have a light crunchy texture that is easy on the teeth!
Sea Salt Cashew Brittle
1 cup sugar
1 cup light corn syrup
1 tablespoon unsalted butter
2 cups lightly salted cashews
2 tsp baking soda
1 tsp coarse sea salt
Line a large rimmed baking sheet with foil; butter foil. Heat sugar, syrup and butter in heavy large saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.
Boil, without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown. Continue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color. Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.
Remove from heat; stir in baking soda. Immediately pour onto baking sheet. Working quickly, spread mixture with a spatula as thin as possible. Sprinkle evenly with salt. Cool completely, break into pieces.
Can be made 2 weeks ahead. Store in airtight container at room temperature.

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