Saturday, November 14, 2009
Christmas candy: Cashew Brittle
It might seem a little bit early for christmas candy, but hey, you can always start planning. I got this recipe from a wonderful new book by Karen DeMasco - "The Craft of Baking". She talks about this recipe in her introduction, and I knew I wanted to try it right away - I love brittle in general, but I don't think I've ever tried it with cashews. Using salted cashews help give this candy an awesome sweet-salt balance - delicious! She also includes lots of ideas for other brittles - cooca nib brittle, anyone?
It's really very easy, but be careful as always when working with hot sugar. This is half a batch - it makes plenty. I use white baking syrup instead of corn syrup - it works well.
250 g sugar
40 ml corn syrup (or white baking syrup)
60 g water
55 g unsalted butter
1/4 tsp baking soda
1/2 tbsp flaky sea salt
170 g salted cashew nuts
Mix sugar, syrup, water and butter in a saucepan, and boil on medium heat without stirring. It should turn golden brown. (Count on at least 10-15 minutes, but it will vary depending on temperature and the pan you're using.)
When it is golden, remove it from heat and carefully stir in the baking soda and the salt. It will bubble and fizz a lot. Stir in the cashews, and immediately turn it out onto a teflon or silicone baking sheet (a silpat mat would be perfect). Press on it with the back of a wooden spoon to make it as even as possible before it sets.
Leave to cool completely, then break into pieces and store in air-tight containers.
Recipe in Swedish: