Best Cashew And White Chocolate Brittle With Sichuan Peppercorns Recipes
SICHUAN PEPPERCORN COSMO
Steps:
- Add all ingredients to an ice-filled cocktail shaker, shake and strain into a chilled coupe. Garnish with an orange twist.
CASHEW CHOCOLATE BRITTLE
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
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
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
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
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