Post by PattiA on Dec 17, 2019 17:17:23 GMT -5
I just made two batches of this for a gift. The curry powder makes it a unique brittle. Boiling sugar in the microwave was a little scary to me, but it worked fine. The brittle did stick to the bowl, but it cleaned up easily with lots of hot water.
I used Earth Balance instead of butter to make it dairy-free. I also chopped the cashews up into large pieces. And in the step where it says to stretch it out, I put another piece of parchment over it and used a rolling pan to roll it thinner. It cools down super fast, you have to work fast. After reading the comments on the recipe, I decided to cut back each 3 minute cooking time to 2:45. That timing was perfect for my microwave. The first batch came out very mild, the curry is an afterthought. For the 2nd batch, I increased the curry powder close to double and used 50/50 sweet curry powder and hot curry powder (Penzeys). The curry is distinct in this batch, and that is what I was looking for. It was my first time making brittle and I'm happy with the results.
Curry Cashew Brittle
thecafesucrefarine.com/curry-cashew-brittle
Author: Chris Scheuer
Just like peanut brittle, but way better! A deep golden-hued candy with cashews and a touch of curry which adds a wonderful depth of flavor. Make it in minutes - in the microwave!
¾ cup granulated sugar
¼ cup light brown sugar
½ cup corn syrup
1 cup roasted salted cashew halves
3/4 teaspoon mild curry powder
1 tablespoon butter
1 teaspoons baking soda
1 teaspoon vanilla
Line a sheet pan with parchment paper. Spray a heat-resistant spatula with cooking spray. Spray the lip of a microwave-safe (at least 2 quart) bowl with cooking spray.
Combine sugar, and corn syrup in the microwave-safe bowl prepared in step 1.
Cook for 3 minutes. Remove from microwave and stir.
Cook for another 3 minutes. Remove from microwave, add cashews and curry powder and stir.
Return to microwave and cook for another two minutes. Remove from microwave and add butter and vanilla. Stir until butter is completely incorporated. Add baking soda and stir to combine. The mixture will foam up. Quickly pour mixture out onto prepared sheet pan and spread as thin as possible using prepared knife.
Allow to cool slightly. While still hot, but cool enough to handle, stretch candy out a bit thinner. Allow to cool completely then break into pieces and store in an airtight container.
I used Earth Balance instead of butter to make it dairy-free. I also chopped the cashews up into large pieces. And in the step where it says to stretch it out, I put another piece of parchment over it and used a rolling pan to roll it thinner. It cools down super fast, you have to work fast. After reading the comments on the recipe, I decided to cut back each 3 minute cooking time to 2:45. That timing was perfect for my microwave. The first batch came out very mild, the curry is an afterthought. For the 2nd batch, I increased the curry powder close to double and used 50/50 sweet curry powder and hot curry powder (Penzeys). The curry is distinct in this batch, and that is what I was looking for. It was my first time making brittle and I'm happy with the results.
Curry Cashew Brittle
thecafesucrefarine.com/curry-cashew-brittle
Author: Chris Scheuer
Just like peanut brittle, but way better! A deep golden-hued candy with cashews and a touch of curry which adds a wonderful depth of flavor. Make it in minutes - in the microwave!
¾ cup granulated sugar
¼ cup light brown sugar
½ cup corn syrup
1 cup roasted salted cashew halves
3/4 teaspoon mild curry powder
1 tablespoon butter
1 teaspoons baking soda
1 teaspoon vanilla
Line a sheet pan with parchment paper. Spray a heat-resistant spatula with cooking spray. Spray the lip of a microwave-safe (at least 2 quart) bowl with cooking spray.
Combine sugar, and corn syrup in the microwave-safe bowl prepared in step 1.
Cook for 3 minutes. Remove from microwave and stir.
Cook for another 3 minutes. Remove from microwave, add cashews and curry powder and stir.
Return to microwave and cook for another two minutes. Remove from microwave and add butter and vanilla. Stir until butter is completely incorporated. Add baking soda and stir to combine. The mixture will foam up. Quickly pour mixture out onto prepared sheet pan and spread as thin as possible using prepared knife.
Allow to cool slightly. While still hot, but cool enough to handle, stretch candy out a bit thinner. Allow to cool completely then break into pieces and store in an airtight container.