Cashew And White Chocolate Brittle With Sichuan Peppercorns Recipes

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CASHEW CHOCOLATE BRITTLE



Cashew Chocolate Brittle image

Make and share this Cashew Chocolate Brittle recipe from Food.com.

Provided by These hands can cook

Categories     Candy

Time 1h45m

Yield 6 dozen candies

Number Of Ingredients 9

1 1/2 teaspoons baking soda
1 teaspoon water
1 1/2 teaspoons vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons stick butter
1 lb cashews
5 ounces bakers chocolate

Steps:

  • Heat oven to 200 degrees.
  • Grease 2 cookie sheets with butter and keep warm in oven.
  • Grease a spatula with butter and set aside.
  • Mix baking soda, 1 teaspoons water and the vanilla and set aside.
  • Mix sugar, 1 cup water and the corn syrup in 3- quart saucepan.
  • Cook over medium heat stirring occasionally to 240 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
  • Stir in butter and cashews.
  • Cook, stirring constantly to 300 degrees or until small amount of mixture dropped into very cold water separates into hard, brittle threads.
  • Immediately remove from heat.
  • Quickly stir in baking soda mixture until light and foamy.
  • Pour half of the candy mixture onto each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick.
  • Cool completely, at least 1 hours.
  • Melt chocolate in a double boiler until smooth.
  • Drizzle chocolate lightly over cashew brittle.
  • Cool for an additional 30 minutes.
  • Break apart into pieces and store in a covered container.

Nutrition Facts : Calories 960.6, Fat 53.3, SaturatedFat 18.2, Cholesterol 15.3, Sodium 881.2, Carbohydrate 125.5, Fiber 6.2, Sugar 69.3, Protein 14.7

WHITE CHOCOLATE CASHEW BRITTLE



White Chocolate Cashew Brittle image

This is my version of See's White Chocolate Cashew Brittle (since I refuse to pay money for their original one!). It is very similar, although not quite as pretty as their finished product. I usually triple the recipe as I have larger baking sheets with sides (13x18). The shattered smaller pieces make for great additions to brownies and sprinkled over sundaes. Keep in mind during the cooking process, you'll be tempted to speed things up by increasing the temperature...just tell yourself "no". Keep it at medium heat and make "It's worth it" your mantra. It usually takes about 45 minutes to complete the cooking process.

Provided by Kolinka

Categories     Candy

Time 3h9m

Yield 50 serving(s)

Number Of Ingredients 6

1 cup butter
1 cup sugar
2 tablespoons water
1 cup cashews, chopped
1/3 cup coconut
6 ounces white almond bark

Steps:

  • Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
  • This only takes a few minutes and will burn if left unattended.
  • Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
  • Combine the butter, sugar and water in a large heavy saucepan.
  • Stir over medium heat until ingredients are combined.
  • Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
  • Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
  • Let sit for about an hour.
  • Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
  • Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
  • Once cooled, use a very sharp french knife and cut into 1" squares.

Nutrition Facts : Calories 67.5, Fat 5.3, SaturatedFat 2.9, Cholesterol 9.8, Sodium 43.9, Carbohydrate 5, Fiber 0.2, Sugar 4.2, Protein 0.5

CASHEW BRITTLE



Cashew Brittle image

Categories     Candy     Cashew     Raw

Number Of Ingredients 6

1/2 cup corn syrup
1 1/2 cups granulated white sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup raw unsalted cashews
2 tablespoons butter

Steps:

  • Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
  • Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
  • Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
  • note
  • A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

SPICED CASHEW BRITTLE & CHOCOLATE CRUNCH BARK RECIPE - (4.7/5)



Spiced Cashew Brittle & Chocolate Crunch Bark Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 11

BRITTLE:
1 1/2 cups whole raw cashews
1 cup sugar
1/2 cup light corn syrup
1 stick unsalted butter, cut into tablespoons
1/4 cup water
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
BARK:
8 ounces bittersweet chocolate, finely chopped
1 1/2 cups Rice Krispies or feuilletine

Steps:

  • Brittle: Preheat the oven to 325°F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews. Pour the hot candy onto the prepared baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards. Bark: Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130°. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85°. Return the bowl to the saucepan and warm the chocolate to 90°, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.

SPICED CASHEW-COCONUT BRITTLE



Spiced Cashew-Coconut Brittle image

Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny air bubbles as it cooks. It's also open to improvisation: You can swap in popcorn and peanuts, dip it in tempered chocolate, or sprinkle it with flaky sea salt.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 15 pieces

Number Of Ingredients 9

Vegetable-oil cooking spray, for sheet and spatula
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1 3/4 cups roasted unsalted cashews
1/2 cup unsweetened coconut flakes

Steps:

  • Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
  • Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.

SHORECOOK'S CASHEW BRITTLE



Shorecook's Cashew Brittle image

Through the years I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. This is one of my biggest requests at Christmas. It makes a nice thank-you gift as well and is a hit at bake sales.

Provided by SHORECOOK

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 50m

Yield 15

Number Of Ingredients 7

1 tablespoon butter
1 ½ cups salted cashews
1 cup white sugar
½ cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Grease a baking sheet with 1 tablespoon butter.
  • Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
  • Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 26.2 g, Cholesterol 4.1 mg, Fat 7.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 189.3 mg, Sugar 17 g

CASHEW BRITTLE



Cashew Brittle image

Incredibly quick and easy, but absolutely delicious. I have a peanut allergy and absolutely loved this cashew brittle. You'll want to make it again and again.

Provided by Criss & Sarah

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 35m

Yield 24

Number Of Ingredients 8

1 ½ tablespoons butter, or as needed
2 cups white sugar
1 cup light corn syrup
3 cups unsalted cashews, a mixture of whole and chopped
2 teaspoons butter
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract

Steps:

  • Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
  • Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
  • Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
  • Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 263.1 mg, Sugar 21.2 g

SICHUAN PEPPERCORN COSMO



Sichuan Peppercorn Cosmo image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 7

1 1/2 ounces vodka
1 1/2 ounces pomegranate, cranberry or orange juice
3/4 ounce Cointreau
1/4 ounce simple syrup
1/2 ounce lime juice
1/4 teaspoon cracked Sichuan pepper
Orange twist, for garnish

Steps:

  • Add all ingredients to an ice-filled cocktail shaker, shake and strain into a chilled coupe. Garnish with an orange twist.

CASHEW AND CAYENNE BRITTLE



Cashew and Cayenne Brittle image

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 4

2 cups whole salted cashews
1/2 to 3/4 teaspoon cayenne pepper
1/2 teaspoon salt
Basic Brittle

Steps:

  • Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
  • Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

COCONUT CASHEW BRITTLE



Coconut Cashew Brittle image

This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 pounds.

Number Of Ingredients 8

2 tablespons plus 1 cup butter, divided
2 cups cashew halves
2 cups sweetened shredded coconut
2 cups sugar
1 cup light corn syrup
1/2 cup plus 1 teaspoon water, divided
2 teaspoons vanilla extract
1-1/2 teaspoons baking soda

Steps:

  • Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

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