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Mixed-Nut Brittle

Source of Recipe

From "Flour" by Joanne Chang


Recipe Introduction

"At the beginning of each holiday season, we go through the same routine at Flour: Nicole (our head pastry chef) and I sit in the office and write up a menu for Thanksgiving and Christmas. We decide which new items we want to bring onto the menu, and which old recipes need to be retested. Certain holiday specials never leave the list, such as our pumpkin pie for Thanksgiving. New items are always a bit of a gamble, because we are never sure if they will appeal to our customers. I’m happy to say that we are often caught off guard by the popularity of new items! This brittle is a perfect example. We offered it one year on a whim after Nicole fancied up a traditional peanut brittle recipe with cashews, almonds, and hazelnuts. We made a big batch, devoured lots of it in the kitchen, and put the rest into cellophane bags tied with festive ribbons. Our inability to keep from snacking on the brittle during the testing phase should have been a tip-off. We sold out immediately, and the brittle has gained permanent status on our holiday menu."

List of Ingredients

â—¦ 2 cups sugar
â—¦ 1 cup water
â—¦ ¼ cup light corn syrup
â—¦ â…” cup whole raw cashews, toasted golden brown
â—¦ â…” cup whole natural hazelnuts, toasted golden brown
â—¦ â…” cup whole natural almonds, toasted golden brown
â—¦ 3 tablespoons unsalted butter
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon vanilla extract
â—¦ 1 ½ teaspoons baking soda


Recipe

Line a baking sheet with parchment paper.

In a medium saucepan, combine the sugar, water, and corn syrup and bring to a boil over high heat. Continue to boil the mixture on high heat, swirling the pan gently, for 8 to 10 minutes (or more, depending on your stove), or until the sugar syrup turns an even golden brown. Watch the sugar carefully as it is cooking, and turn down the heat to low right away when it is evenly golden brown.

Using a wooden spoon, quickly stir in the cashews, hazelnuts, almonds, butter, salt, and vanilla, mixing until the butter is completely melted. Working quickly, stir in the baking soda. The mixture will foam up a bit and turn an orange-brown. Stir vigorously for about 5 seconds more.

Immediately pour the mixture onto the prepared baking sheet, and spread it out as evenly as possible to about ½ inch thick, using the wooden spoon to level it. Let the brittle cool at room temperature for at least 1 hour before breaking it into 3-to 4-inch pieces.

The brittle tastes best once it has cooled completely, 3 to 4 hours later. It can be stored in an airtight container at room temperature for up to 1 week.

Makes about twelve 3- to 4-inch pieces