Randy Makes Sea Salt Cashew Brittle
Caramelized sweetness, salty cashews, and a crunch that won't break your teeth. This brittle is going to be hard to beat.
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INGREDIENTS
1 stick (113 grams, 1/2 cup) of unsalted butter
1/2 cup (115 grams) of water
2 cups (400 grams) of sugar
1/3 cup (112 grams) of light corn syrup
2 1/2 (340 grams) of roasted and salted cashews
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking soda
Some flaky sea salt as a topping
SUPPLIES
2 large baking sheets
Some parchment
A large saucepan
A spatula
A thermometer
DIRECTIONS
Line both baking sheets with parchment.
Add the butter, water, sugar, and corn syrup to a saucepan over medium-high heat.
Stir until the sugar is dissolved.
Once the mixture comes to a boil, put a lid on the pan to wash any sugar from the sides.
After about a minute, remove the lid and put the thermometer in the pan. Make sure the bottom of the thermometer doesn’t touch the pan, to prevent false temperature readings.
When the mixture reaches 280 degrees, stir in the cashews.
Some recipes have you add the nuts right before you pour the mixture into the pan. I like to add it a little early, so it can get back up to temperature before the transfer.
Continue cooking, stirring constantly, until the mixture reaches 300 degrees Fahrenheit, AKA the Hard Crack Stage.
Remove the pan from the stove and remove the thermometer from the pan.
Stir in the vanilla and the baking soda.
The baking soda is a kind of leavening agent, like the yeast in bread making. It puffs the mixture up a bit so it’s not too hard to chew.
Pour the mixture onto the lined sheet pan.
Spread it out with a spoon or spatula.
Sprinkle some sea salt over the mixture.
Place the remaining sheet of parchment over the mixture, place the other pan on top, and press firmly.
Protect your hands, because this top pan is going to get very hot very quickly. I learned this trick from my hero, Alton Brown.
Let it cool to room temperature, then break it into pieces.
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