Habanero Cashew Brittle

Hans Wressnigg Recipes Leave a Comment

Habanero Cashew Brittle
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.

Ingredients


  • 1 cup sugar

  • ½ cup light corn syrup

  • 1/8 teaspoon salt

  • 1 ½ cups unsalted dry-roasted cashews.

  • 1 tablespoon butter

  • 1 teaspoon vanilla

  • 1 teaspoon baking soda

  • ½ teaspoon ground habanero chile

  • Butter flavored vegetable cooking spray


Instructions


Spray a cookie sheet with sides with the oil and set aside.

Combine the sugar, corn syrup, and salt in a microwave safe bowl until well mixed. Microwave, uncovered, on high for 3 minutes. Remove and stir. Return to the microwave and cook on high until the mixture bubbles, approximately 3 to 4 minutes.

Remove from the microwave and stir in the cashews, butter, and vanilla. Return to the microwave and cook on high for an additional 3 minutes, or until the candy turns a light golden color.

Remove the bowl from the microwave and quickly beat in the baking soda. The candy will foam up when you add the soda. Immediately pour the mixture onto the cookie sheet and sprinkle the chile over the top. Using a spatula, spread the brittle as thin as possible. Do these steps as quickly as possible because the candy sets up fast!

Allow the candy to sit until cool, about 1 to 2 hours. Break into pieces and store in an airtight container.

Servings
1 pound
Servings
1 pound
Habanero Cashew Brittle
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.

Ingredients


  • 1 cup sugar

  • ½ cup light corn syrup

  • 1/8 teaspoon salt

  • 1 ½ cups unsalted dry-roasted cashews.

  • 1 tablespoon butter

  • 1 teaspoon vanilla

  • 1 teaspoon baking soda

  • ½ teaspoon ground habanero chile

  • Butter flavored vegetable cooking spray


Instructions


Spray a cookie sheet with sides with the oil and set aside.

Combine the sugar, corn syrup, and salt in a microwave safe bowl until well mixed. Microwave, uncovered, on high for 3 minutes. Remove and stir. Return to the microwave and cook on high until the mixture bubbles, approximately 3 to 4 minutes.

Remove from the microwave and stir in the cashews, butter, and vanilla. Return to the microwave and cook on high for an additional 3 minutes, or until the candy turns a light golden color.

Remove the bowl from the microwave and quickly beat in the baking soda. The candy will foam up when you add the soda. Immediately pour the mixture onto the cookie sheet and sprinkle the chile over the top. Using a spatula, spread the brittle as thin as possible. Do these steps as quickly as possible because the candy sets up fast!

Allow the candy to sit until cool, about 1 to 2 hours. Break into pieces and store in an airtight container.

Servings
1 pound
Servings
1 pound
Share this Recipe