BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Fool-Proof

29 Comments

If ever there was one homemade holiday gift that I would recommend above the rest, it would undoubtedly be some form of nut brittle. Barring allergies, I have yet to meet a soul who didn’t enjoy the salty-sweet dichotomy of roasted nuts and crunchy homemade candy. Versatile to a fault, every year could bring a new variety of brittle, between the numerous choices of nuts and additional flavorful accompaniments. Best of all, it’s so simple, it’s one of the few edible treats I might venture to call “fool-proof.” Easy enough to be made in the microwave, for crying out loud, even the mostly kitchen incompetent should be able to master this rewarding recipe.

Classic but a bit played out, quiet flavors like plain old peanut brittle don’t quite light my fire anymore. Flaming Hot Peanut Brittle, though, sure adds a bit of excitement to a deceptively homely candy. Pistachio Chai Brittle remains one of my favorite variations, a beautiful hue of green that fits in so nicely with a Christmas color scheme.

This year, I’m pushing the boundaries between sweet and savory food just a little bit further. Curry strikes me as the perfect ingredient to add some interest into this simple candy, especially when paired with equally exotic coconut and cashews. A welcome change of pace that reminds me of tropical climates, far from the chilly winds that blow right outside, it’s a sweet little escape that is sure to disappear almost as quickly as it’s made.

Curried Cashew and Coconut Brittle

1 Cup Granulated Sugar
1/2 Cup Light Corn Syrup or Agave Nectar
1/4 Cup Water
1/4 Cup Non-Dairy Margarine
1 1/2 Cups Roasted or Toasted Cashew Pieces
1/2 Cup Unsweetened Coconut Flakes
1 1/4 Teaspoons Madras Curry Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Extract

In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Swirl the pan ocassionally rather than stirring, to prevent the sugar from boiling over. Cook until the syrup hits 300 – 310 degrees (the hard crack stage) according to a candy thermometer.

Meanwhile, lay out a silpat on a baking sheet nearby. Combine the cashews, coconut, curry powder, baking soda, and salt in a medium bowl, and have at the ready.

Once the hot sugar syrup hits the proper temperature, immediately turn off the heat and very quickly stir in the dry ingredients. Add the vanilla extract last, and mix thoroughly to incorporate. Without pausing, scrape the hot candy out of the pan and onto your prepared baking sheet, pressing it out with a spatula to achieve a flat, thin shape as needed.

Let cool completely before breaking into pieces and either eating right away, or storing in an air-tight container at room temperature.

Makes About 1 Pound of Brittle

Printable Recipe

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Author: Hannah Kaminsky

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

29 thoughts on “Fool-Proof

  1. It looks delicious and it reminds me a Brazilian sweet called “pe de moleque”, which I love.

  2. the pistachio chai brittle has been a holiday fave ’round these parts since it was published in vegnews a few(?) years back! and i am now completely intrigued by the curry…

  3. My husband loves brittle and this recipe is so different and good sounding.

  4. Ooh baby, push the boundaries all you want if this is the result! :P Love curry. Love cashews. Love coconut. I’m sold.

  5. Where oh where can I find the Pistacho Chai Brittle recipe NOW?????

  6. Oh holy yum! Brittle’s usually not that tempting to me but these flavors are dynamite!

  7. Yummy,that must be soo goood! Curry must make it really interesting;)

  8. I think I might need to try out ALL of your brittles this holiday season. Calories don’t count when you’re recipe testing, right?

  9. love those snowy thingis.. and i love pistachio chai brittle! but this is definitely out of the world. curried brittle!!… me thinks me is going to like it. i mean u can take the indian out of india but u cant take the curry and spice from her !:D

  10. I’m a huge fan of brittle too! I was planning to make my go-to salted pretzel toffee (which is very brittle-like) but I think I might switch it up a little this year — this looks wonderful! The coconut and curry are deliciously unexpected additions!

  11. Yes to brittle. Always.

  12. I wish I were on your Christmas gift list.

  13. Wheeee! This reminds me of one of Vosges great chocolates (sadly non-vegan), the Naga bar, but is far superior as a) vegan, and b) I can make it! Perhaps I should add sugar thermometer to my Christmas list. Far more important than a saucepan, for sure!

  14. Yes! This recipe looks spot on! G has a peanut allergy & I love the curry & coconut in the recipe. Can’t wait to give it a whirl :)

  15. Pingback: Candy Corn « Ownchef

  16. Have always had a sweet spot for this stuff!!!!

  17. This post brought back memories of making peanut brittle with my grandma…I love the curry twist!

  18. Yes nut brittle is always a winner but I love how you added curry here !

  19. Oooo I love the curry/coconut blend of this! Sounds yummy..too bad I can’t eat cashews :(

  20. I’ll volunteer myself once again, if you’d ever like to experiment with shipping your sweet treats :)

  21. The curry version looks great, but the pistachio chai sounds ahhhhmazing!

  22. Your brittle always looks so good. I love the crunchy and nutty flavor of brittles.

  23. Wow this looks great. I would never imagine these flavours in a brittle but I bet it tastes fantastic!

  24. Totally a perfect gift for the person you don’t know what to give to!

  25. Ooo I love the twist you put on nut brittle!

  26. I love brittle and it’s something i only usually eat only during the holidays and looking forward to this seemingly simple and straightforward recipe.

  27. Oh wow, I haven’t eaten brittle in years. Love the curry, coconut and cashew twist! The ideas you come up with… :-)

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