Saturday, November 14, 2009

Christmas candy: Cashew Brittle

cashewbrittle

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.

Cashew Brittle
(printable recipe)

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:
Cashewbräck

7 comments:

Erika from The Pastry Chef At Home said...

I've seen this on another blog. Your photo looks tasty. I love sweet & salty combinations.

ps: I've never heard of white baking syrup. What is that?

Anne said...

Erika - I'm not exactly sure what it is, chemically, and how it differs from corn syrup. It's made from sugar beets and sugarcane, and it seems to be quite similar in its baking properties to corn syrup. The Swedish "standard" is golden syrup which has a very distinct flavor. There's also a dark syrup which is a lot like molasses, and then this white one which is mostly just sweet.

baby crib said...

This candy is perfect for giveaways this Christmas! I can put them in a jar and wrap it! Kids are going to love this sweet candy!

Anonymous said...

Mmmmm... looks wonderful.
For some reason I can't get to the recepie in Swedish. Did you not publish it yet or is it my computer.. as usual..
Best regards // Saga

Anne said...

Saga, it should be working now! :)

Azita said...

Looks delicious! Would it work with slivered almonds too? It'll make a great holiday gift.

Gloria said...

This look delicious! gloria