Our local Safeway has a "Nut Counter" with a wonderful variety of spiced nuts. By far my favorite is the Chipotle Cashews - they have just the right amount of heat to make them irresistable.
It was Andrew's idea, "Hey, these would make great brittle!" and my job to implement. After a number of batches of differing techniques and ingredients (the first one went with us to Thanksgiving dinner at David & Amanda's, a few batches were stocking stuffers, another batch was used for an office potluck, and most recently I used some to bribe my neighbor into pet sitting for us!) I think I have a recipe worth sharing:
CHIPOTLE CASHEW BRITTLE
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup water
• 3 cups chipotle cashews (1 lb)
• 1/4 cup butter
• 1 teaspoon baking soda
Line a large baking sheet with parchment paper and set aside.
In a medium saucepan, stir together the sugar, corn syrup and water over medium high heat. Stir constantly with a wooden spoon until it comes to a boil.
Clamp a candy thermometer to the side of the saucepan (making sure it doesn’t touch the bottom of the pan) and, without stirring, cook until it reaches 280°F (soft crack stage).
Stir in the cashews and butter and continue cooking, stirring (it will become difficult at this point) until the thermometer reaches 300°F (hard crack stage).
Remove from heat and carefully stir in the baking soda(the brittle will puff up).
Immediately pour the brittle (watch out - it will be lava hot!), as thinly as possible onto the parchment lined baking sheet.
Let the brittle completely cool and then break into pieces. Store in an airtight container at room temperature for up to two weeks.
Makes about 2 lbs of brittle.
Notes:
1. I have found that a warm baking sheet helps the brittle spread easier - I keep it in a 200°F oven while I cook the brittle.
2. If you want a thin brittle: while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass.
