CASHEW AND CAYENNE BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
CASHEW AND WHITE CHOCOLATE BRITTLE WITH SICHUAN PEPPERCORNS
This beautiful chocolate-covered brittle is crispy, creamy and packs a punch thanks to toasted Sichuan peppercorns and dried arbol chiles.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 1 1/2 pounds (8 large pieces)
Number Of Ingredients 9
Steps:
- Butter a baking sheet and set aside. Bring the sugar, dark corn syrup and 1 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Cook until a candy thermometer registers 260 degrees F. Stir in the butter and all the cashews and continue to cook until the cashews are well coated and not clumpy, about 3 minutes. Stir in the baking soda and five-spice powder. Pour onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then top with the white chocolate and let sit until the chips are soft and spreadable. Spread into a smooth layer.
- Put the chiles and peppercorns into a small skillet over medium heat and toast until fragrant, about 2 minutes. Sprinkle evenly over the white chocolate and let set completely, about 3 hours, then break into pieces.
CASHEW-CINNAMON BRITTLE
Steps:
- Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.
CASHEW BRITTLE
I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. -Rhonda Glenn, Prince Frederick, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.
CASHEW BRITTLE
My parents own a candy store and my Dad is always trying something with a twist. I love cashews so this is his answer for a brittle.
Provided by edgar5rus
Categories Candy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix baking soda, 1-teaspoon water and vanilla and set aside.
- Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle.
- Cook over medium heat until 240 degrees on a candy thermometer.
- Add butter and cashews.
- Cook until 300 degrees on candy thermometer.
- Immediately turn off the heat.
- Quickly stir in baking soda mixture until light and foamy.
- Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
- Cool completely: at least 1 hour.
- Break into pieces and store in a covered container.
- This makes about 3.25 lbs of brittle.
Nutrition Facts : Calories 1209.5, Fat 55.4, SaturatedFat 14.3, Cholesterol 20.4, Sodium 957.7, Carbohydrate 177.4, Fiber 3.1, Sugar 120.5, Protein 15.8
BUTTERY CAYENNE CASHEW CRUNCH
A buttery sweet nut brittle candy with a mild heat after the sweet. Not as hard as many brittles, it's very easy on the teeth. Got this from a magazine (can't remember which one). Made it for xmas gifts and it was a big hit. Mmmm, sweet and spicy buttery goodness...
Provided by Kitsune
Categories Candy
Time 20m
Yield 1 1/3 pounds, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Butter a non-stick baking sheet.
- Combine all ingredients in a large non-stick skillet.
- Stir over low heat until butter melts and sugars dissolve.
- Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens, and begins to mass together (foams), about 5 minutes.
- Immediately pour out onto prepared baking sheet, spreading evenly.
- Cool completely. Break into pieces.
Nutrition Facts : Calories 813.3, Fat 60.6, SaturatedFat 24.5, Cholesterol 76.3, Sodium 596.5, Carbohydrate 65.3, Fiber 2.2, Sugar 43.2, Protein 10.8
BUTTERY CASHEW BRITTLE
Yummy brittle....just don't try to make it on a day with high humidity. It will turn out too sticky. Also, if your cashews aren't roasted, be sure to throw them in the oven for a bit.....it adds a great deal to the taste! The 20 minute prep time is the time to roast the cashews if necessary.
Provided by breezermom
Categories Candy
Time 45m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
- Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
- Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
- Store the candy in an airtight container.
MAPLE-SPICE CASHEW BRITTLE
Crunchy cashews dot this tasty golden brittle, and a hint of spice makes it delightfully different. -Annie Rundle, Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3/4 pound.
Number Of Ingredients 9
Steps:
- Grease a 15x10x1-in. pan with 1 teaspoon butter., In a microwave-safe 8-cup glass measuring bowl, mix sugar and corn syrup until blended. Microwave, uncovered, on high for 3 minutes; stir. Microwave, uncovered, on high 2-1/2 minutes longer. Stir in cashews, cinnamon, cayenne, salt and remaining butter., Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and maple flavoring (mixture will foam). Immediately pour into prepared pan, spreading with a metal spatula. Cool completely., Break brittle into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 149 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CASHEW BRITTLE
Incredibly quick and easy, but absolutely delicious. I have a peanut allergy and absolutely loved this cashew brittle. You'll want to make it again and again.
Provided by Criss & Sarah
Categories Desserts Candy Recipes Nut Candy Recipes
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
- Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
- Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
- Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 263.1 mg, Sugar 21.2 g
BASIC BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
- Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.
CAYENNE CASHEWS
These nuts are to die for! I do not like spicy food and I love these. My mom gave me this recipe and I am now making them on a weekly basis!
Provided by Leslie Mehl Gibbs
Categories Appetizers and Snacks Nuts and Seeds
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
- Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
- Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
- Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 16.1 g, Fat 15 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 396.9 mg, Sugar 7.6 g
CASHEW BRITTLE
Steps:
- Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
- Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
- Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
- note
- A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.
GOLDEN CASHEW-CURRY BRITTLE
Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.
Provided by William Werner
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Lightly coat a silicone baking mat or parchment paper with nonstick spray. Toast cashews on an unlined rimmed baking sheet, tossing once, until just beginning to brown, 5.8 minutes. Let cool.
- 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. 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°.
- Add salt, curry powder, and cashews and stir, making sure cashews are completely coated and spices are evenly combined. Continue to cook, stirring constantly, until thermometer registers 300° (caramel will be a deep golden brown and cashews will be completely toasted).
- Remove from heat and carefully stir in butter and baking soda; caramel will bubble and foam.
- Immediately pour mixture onto prepared baking mat and let cool slightly. Wearing gloves (maybe even two pairs. 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. This will distribute the heat and incorporate air, resulting in a thin, crackly consistency.
- As soon as mixture begins to firm up, stretch out, making it thin in places, but keeping it in one piece. (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.) Let cool, then break brittle into uneven pieces, whatever size you like.
CASHEW BRITTLE
Yield Makes about 375 g (2 1/4 cups)
Number Of Ingredients 0
Steps:
- Follow the recipe for peanut brittle, substituting 3/4 cup cashews for the peanuts and increasing the sugar to 1 1/2 cups.
BUTTERY CAYENNE-CASHEW CRUNCH
Steps:
- Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.
CASHEW-CINNAMON BRITTLE
Make and share this Cashew-Cinnamon Brittle recipe from Food.com.
Provided by Cooker2K
Categories Candy
Time 30m
Yield 2 lbs
Number Of Ingredients 9
Steps:
- Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
- Mix together cinnamon and baking soda; set aside.
- In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350°F
- Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
- Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness. Don't spread it too thin. Let cool and harden, uncovered, 30-45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container.
- Tip: To wash the saucepan, fill it with water and let it soak overnight.
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- Preheat the oven to 325°. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
- Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130°. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85°. Return the bowl to the saucepan and warm the chocolate to 90°, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.
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