Fool-Proof

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by Hannah (BitterSweet)
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If ever there was one homemade holiday gift that I would recommend above the rest, it would undoubtedly be some form of nut brittle.

The Very Best 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.

Twists On Tradition

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.

Sweet Heat

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.

Yield: Makes About 1 Pound; 10 - 16 Servings

Curried Cashew and Coconut Brittle

Curried Cashew and Coconut Brittle

Pushing the boundary between sweet and savory with curry infused into sugared coconuts and cashews, this simple candy is a welcome change of pace that reminds me of a tropical escape.

Ingredients

  • 1 Cup Granulated Sugar
  • 1/2 Cup Light Corn Syrup or Agave Nectar
  • 1/4 Cup Water
  • 1/4 Cup Vegan Butter
  • 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

Instructions

  1. In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in the butter. Swirl the pan occasionally 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.
  2. Meanwhile, lay out a silicon baking mat on a baking sheet nearby. Combine the cashews, coconut, curry powder, baking soda, and salt in a medium bowl, and have at the ready.
  3. 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.
  4. Let cool completely before breaking into pieces and either eating right away, or storing in an air-tight container at room temperature.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 0mgSodium: 168mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Fusion / Category: Candy

 

29 thoughts on “Fool-Proof”

  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!

  14. 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!

  15. 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 :)

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