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Five-Spice Cashew Brittle

Source of Recipe


Sunset, December 2003






List of Ingredients



• 12 ounces whole raw cashews
  
• 3 cups sugar
  
• 2 Tbsp light corn syrup
  
• 1½ tsp Chinese five spice *
  
• ½ tsp salt
  






Instructions



1. Line a 10- x 15-inch baking pan with cooking parchment; generously butter parchment (or generously butter a nonstick pan). Spread cashews in another baking pan. In a 350° oven, bake until golden brown, 8 to 10 minutes.
   
   
2. Combine sugar, corn syrup, and 1 cup water in a 2- to 3-quart pan. Set over medium heat and stir just until sugar is dissolved, 4 to 5 minutes. Increase heat to high and boil, without stirring, until syrup is amber-colored (330° to 335° on a candy thermometer), 12 to 20 minutes. When sugar begins to brown around edges of pan, swirl mixture in pan gently to ensure that syrup caramelizes evenly.
   
   
3. Remove from heat and, working quickly, carefully stir in warm cashews and the five spice and salt. Mixture will foam; when foaming subsides slightly, pour mixture into prepared baking pan and use a heatproof flexible spatula to spread into a thin, even layer. Let stand in a cool, dry place until cool and hard to the touch, at least 1 hour.
   
   Break brittle into pieces. Store airtight up to 2 weeks.
   
   Makes about 2 pounds.
   
   






Final Comments


* If you can't find Chinese five spice, substitute ¼ teaspoon each ground cinnamon, ground cloves, ground ginger, and ground anise seeds.