Golden Cashew-Curry Brittle
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cashew1 cup
Sugar1 cup
Light Corn Syrup1 tsp
Kosher Salt3 tsps
Curry Powder1 tbsp
Unsalted Butter3 tsps
Baking SodaDirections:
1
Preheat oven to 350°
2
Lightly coat a silicone baking mat or parchment paper with nonstick spray
3
Toast cashews on an unlined rimmed baking sheet, tossing once, until just beginning to brown, 5
4
Let cool
5
Meanwhile, bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan fitted with a thermometer over medium-high heat, stirring to dissolve sugar
6
Boil, swirling pan occasionally (at this point, you do not want to stir; doing so could encourage the sugar to crystallize), until thermometer registers 230°
7
Add salt, curry powder, and cashews and stir, making sure cashews are completely coated and spices are evenly combined
8
Continue to cook, stirring constantly, until thermometer registers 300° (caramel will be a deep golden brown and cashews will be completely toasted)
9
Remove from heat and carefully stir in butter and baking soda; caramel will bubble and foam
10
Immediately pour mixture onto prepared baking mat and let cool slightly
11
Wearing gloves (maybe even two pairs
12
Mixture will be extremely hot), lift up an edge of baking mat and use it to fold mixture onto itself as if you were going to knead it; continue working in this fashion 1 minute
13
This will distribute the heat and incorporate air, resulting in a thin, crackly consistency
14
As soon as mixture begins to firm up, stretch out, making it thin in places, but keeping it in one piece
15
(If today is not your day to sculpt molten sugar, simply pour mixture onto prepared sheet and use a spatula to spread it as thin as you can
16
) Let cool, then break brittle into uneven pieces, whatever size you like
17
Preheat oven to 350°
18
Lightly coat a silicone baking mat or parchment paper with nonstick spray
19
Toast cashews on an unlined rimmed baking sheet, tossing once, until just beginning to brown, 5
20
Let cool
21
Meanwhile, bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan fitted with a thermometer over medium-high heat, stirring to dissolve sugar
22
Boil, swirling pan occasionally (at this point, you do not want to stir; doing so could encourage the sugar to crystallize), until thermometer registers 230°
23
Add salt, curry powder, and cashews and stir, making sure cashews are completely coated and spices are evenly combined
24
Continue to cook, stirring constantly, until thermometer registers 300° (caramel will be a deep golden brown and cashews will be completely toasted)
25
Remove from heat and carefully stir in butter and baking soda; caramel will bubble and foam
26
Immediately pour mixture onto prepared baking mat and let cool slightly
27
Wearing gloves (maybe even two pairs
28
Mixture will be extremely hot), lift up an edge of baking mat and use it to fold mixture onto itself as if you were going to knead it; continue working in this fashion 1 minute
29
This will distribute the heat and incorporate air, resulting in a thin, crackly consistency
30
As soon as mixture begins to firm up, stretch out, making it thin in places, but keeping it in one piece
31
(If today is not your day to sculpt molten sugar, simply pour mixture onto prepared sheet and use a spatula to spread it as thin as you can
32
) Let cool, then break brittle into uneven pieces, whatever size you like