Originally posted April 14, 2012

cashew brittle

cashew brittle by joanie

Brittle is a weakness for me... The cayenne seems extreme, but it's really subtle. There's a slight afterheat, if that's a word.


  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 water
  • 1/2 tsp baking soda
  • 1/4 tsp cayenne pepper (optional)
  • 2 cups roasted cashews
2 lbs


Heat the butter, sugar, corn syrup, and water over medium heat.

It will come to a rolling boil and foam up. Just let it go for about 15 minutes, stirring occasionally. It will start to turn amber. The mixture congeals, and you'll see drops from your wooden spoon or spatula harden on the spoon rest. Remove from heat.

Working quickly, whisk in the baking soda and cayenne. Stir in the cashews. Then spread on a parchment-lined baking sheet.

Cool before breaking (about 30 minutes).

45 minutes



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