This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.
This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.
| Servings |
| 1 pound |
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This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.
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Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/8 tsp salt
- 1 1/2 cups dry-roasted unsalted cashews
- 1 tbsp butter
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp ground habanero chile
Servings: pound
Instructions
- Spray a cookie sheet with sides with the oil and set aside.
- Combine the sugar, corn syrup, and salt in a microwave safe bowl until well mixed. Microwave, uncovered, on high for 3 minutes. Remove and stir. Return to the microwave and cook on high until the mixture bubbles, approximately 3 to 4 minutes.
- Remove from the microwave and stir in the cashews, butter, and vanilla. Return to the microwave and cook on high for an additional 3 minutes, or until the candy turns a light golden color.
- Remove the bowl from the microwave and quickly beat in the baking soda. The candy will foam up when you add the soda. Immediately pour the mixture onto the cookie sheet and sprinkle the chile over the top. Using a spatula, spread the brittle as thin as possible. Do these steps as quickly as possible because the candy sets up fast!
- Allow the candy to sit until cool, about 1 to 2 hours. Break into pieces and store in an airtight container.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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