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Thai Cashew Brittle

Photo: Romulo Yanes; Styling: Rachel Haas
Hands-on time 35 mins
Total time 2 hrs, 35 mins
Yield Serves 24

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

Nutrition 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

How to Make It

  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.