BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Fool-Proof

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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