Thai Cashew Brittle

Photo: Romulo Yanes; Styling: Rachel Haas

Yield: Serves 24
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 2 Hours, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.9g
  • Carbohydrate: 30.2g
  • Fiber: 0.2g
  • Cholesterol: 1mg
  • Iron: 0.3mg
  • Sodium: 118mg
  • Calcium: 5mg


  • 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


  1. 1. Line a baking sheet with parchment paper; lightly coat with cooking spray.
  2. 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.
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