Thai Cashew Brittle

Thai Cashew Brittle Recipe
Photo: Romulo Yanes; Styling: Rachel Haas

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 2 Hours, 35 Minutes

Nutritional Information

Calories 144
Fat 3.2 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 0.9 g
Carbohydrate 30.2 g
Fiber 0.2 g
Cholesterol 1 mg
Iron 0.3 mg
Sodium 118 mg
Calcium 5 mg

Ingredients

Cooking spray
2 cups sugar
1 cup light-colored corn syrup
1/2 cup water
1 cup coarsely chopped dry-roasted cashews, salted
1 tablespoon butter
1 tablespoon chile paste (sambal oelek)
1 teaspoon baking soda
1 teaspoon grated fresh lemongrass
1 teaspoon grated peeled fresh ginger

Preparation

1. Line a baking sheet with parchment paper; lightly coat with cooking spray.

2. Combine sugar, corn syrup, and 1/2 cup water in a medium heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer reaches 335°. Remove from heat; stir in cashews and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan, spreading evenly. Cool completely (about 2 hours); break into pieces.

Note:

Deb Wise,

October 2011
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