Karen DeMasco's Cashew Brittle

It's been five days since I turned 30. It'll be four days until I leave for Brussels. Seven to Christmas, nine to when I get to Berlin, thirteen until 2008, and sixteen until I'm all the way back here again, sitting at my desk, waiting for Ben to come home. I've got a lot of numbers on my mind these days.

The end of December: it's artificial, in a way, but it really does feel like the end of something. You start, inevitably, looking back over the year, over everything that happened or didn't happen to you. But you've also got a fair dose of excitement in you for what lies ahead. Yeah, sure, when January 3rd rolls around and you've worked off your hangover and you're back in your daily routine and the sky feels somewhat oppressively gray, you might think January is just as stinky as any year, but right now you're still thinking that January is 2008! And 2008 is something new! A clean slate! A fresh start! And that's pretty nifty.

I didn't even realize how big 2007 was for me until the past few days. I got a new job, a challenging, interesting, fulfilling job; I moved in with Ben, discovering that one can indeed grow more love in one's heart for a person at the same time as wanting to throw that person's every last pair of sneakers left haphazardly around the house entirely out the window; I left Manhattan - my sacred space - for Queens, realizing only that I should have done the move sooner; and I turned 30, with no gray hairs and plenty of laughs in sight.

So I didn't make apple butter or chutney or homemade Christmas cookies as I swore up and down (again) that I would. That's okay. I'm totally fine with it. Part of me thinks it's because I'm 30 now and I am actively learning to Just Let Some Things Go, but the other part of me knows that's total bollocks. The real reason why it's okay? Is because I made cashew brittle instead.

Brittle is the world's easiest gift. It requires one trip to the store (for cashews and corn syrup, since I assume you've got the rest - sugar, baking soda, kosher salt, and unsalted butter- lying around), about half an hour of your time, perhaps some pretty bags for packaging, and That. Is. It. Cool, no? Very cool. Especially when you drop little bags of it, tagged nicely, off for people who think candy-making is very complicated and difficult indeed, and who, in addition, think brittle is the best thing to nibble on in the whole wide world. (They would be right, you know - about the second part, I mean.)

The recipe comes from pastry goddess, Karen Demasco of Craft and Craftbar fame (remember that chocolate cupcake I told you about ages and ages ago?) and seems absolutely foolproof. You need to be careful around boiling sugar, yes, but a calm head, oven mitts, and long-handled spoons will help. You don't need a candy thermometer and though she calls for cooking spray, I just buttered parchment paper to line the baking sheets and it was perfect.

The one thing I found tricky was calibrating the flame under the pot. Too low and you'll evaporate too much moisture off while waiting for the boiling sugar to caramelize. Too high and the molten sugar will boil over, leaving you with a disaster to clean up. But don't let this discourage you - I just want to give you a heads up that you'll want the flame at about medium high and if you feel like it's taking the sugar too long to get golden-brown (Karen says it should take around 10 minutes), then turn up the heat, keeping a careful eye on the bubbling mass and its proximity to the edge of the pot. Yes? Yes!

The brittle is delectable - buttery and crispy-crunchy and sweet-salty all at once. The cashews are rich and yielding - far better than peanuts in this incarnation - and the shiny brittle snaps pleasingly. Try to stretch the brittle with the forks (as directed below) as much as you can, because that results in a thin, refined brittle that fairly shatters under your teeth. Thick is fine, too - I doubt you'd kick chunky brittle this good out of your bed - but I find it somewhat less alluring. To each his own, I think. Or hers.

Best of all, you'll feel all the satisfaction of making your own edible presents and yet none of the stress that usually comes accompanies it. Which feels like a gift in and of itself. Wouldn't you agree?

Cashew Brittle
Makes 3.5 pounds

4 cups sugar
1 cup (2 sticks) unsalted butter
2/3 cup light corn syrup
1 1/4 cups water
1 teaspoon baking soda
3 tablespoons kosher salt
1 1/2 pounds salted, roasted cashews

1. Line two baking sheets with lightly buttered parchment paper or lightly coat the sheets with cooking spray. Do not use wax paper or plastic wrap.

2. Combine sugar, butter, corn syrup, and water in a large saucepan and stir together. Cook over moderately high heat, stirring occasionally, until the caramel turns a medium-golden color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda and then the salt. The mixture will rise and bubble. Using a wooden or metal spoon, stir in the nuts, then immediately pour the brittle onto the prepared cookie sheets, using the back of the spoon to spread the brittle out. Allow the brittle to cool for a few minutes, then, using the sides of two forks, pull and stretch the edges of the brittle to create a thinner candy, about 3/8-inch thick.

3. Once brittle is completely cool, break it into bite-sized pieces using the back of a knife or your hands. The brittle can be stored at room temperature, in an airtight container, for up to two weeks.

Comments

[shauna]

Oh sweetie, no one could say this brittle is a disappointment. In fact, could you send some my way right now?

Happy Birthday! How did I let that slip by without shouting loudly to the sky, "Thank you, Luisa, for being born!" You rock. And the 30s? They are phenomenal. Not quite as good as the 40s, but close.

Have a marvelous trip. And don't throw those sneakers too hard, you hear?

[Shauna]

First--Happy (belated) Brithday!

Second--Brittle?! *Smacks forehead* Why didn't I think of that?!

[amy]

a very very happy birthday to you, dear! I hope you have a wonderful time on your holidays and travels! And The brittle looks amazing!

[Dana]

Happy belated! I looove brittle, and this recipe sounds delicious.

[carrie]

Oh I can't wait to make this Luisa!! My dad LOVES brittle, so that will be such a perfect gift for him! Thanks for sharing this!! I'm so jealous of all you international bloggers! I'll be staying right at home in eastern NC! ;-)

[Lisa (Homesick Texan)]

After pecans, cashews are my favorite nut--so buttery and rich. I've had a hankering to make bacon brittle, but it seems I'll have to try this, too. And a happy, happy birthday! I'll have to second Shauna and say that the 30s have been excellent--enjoy!

[Nosheteria]

Happy belated birthday to you! And have a wonderful Christmas/New Year!

[ann]

Happy belated birthday Luisa!! It's been a fun year reading your thoughts and cooking your recipes as well as getting to know you in the "real" world! I hope you and Ben have an amazing Christmas and a very healthy and happy New Year!

[EB]

Welcome to your 30's!! As a recent inductee myself I have to say I'm liking this 30's thing. So remember how I promised to make cookies with you- to give as gifts- and to pat myself on the back about? Yeah. That didn't happen. I love the brittle idea! Your batch looks so dark and rich and delicious. Merry Christmas Luisa.

[Melissa]

Happy Birthday, Luisa! With two months of experience under my belt now, I can tell you 30 is really not that bad. The anticipation was much worse! :)

[Lia]

Happy 30th birthday, Luisa! It's been awhile since I've commented, but I'm still reading regularly. I've been loving my 30s so far and am sure you will too. Have a great time in Europe. I'm off to California to meet my new niece!

[Terry B]

Happy belated, Luisa. And congrats on all the big things 2007 brought you--I'm sure 2008 has even more wonderful moments and changes in store for you.

I am SO not a fan of cooking sprays. For one thing, they can build up awful residues in your pans. Butter is a much better choice.

[jpknits]

At which point are you mixing in the salt?
(Meanwhile, I'll go rummaging through other recipes for a hint.)

[Lydia]

Happy belated birthday. You'll love your 30s! For me it was the decade when my ideas started to get better, and the shape of my adult life became clear. It's been an adventure ever since.

[Julie]

Wow, this was an eventful year for you. Seems very appropriate that you should close it out by turning 30.

I made peanut brittle using a Karen DeMasco recipe last Christmas and it was easy and successful although I wish I'd thought to make cashew brittle instead. I agree that cashew brittle is better than peanut brittle, and I completely agree that thinner brittle is more appealing than chunky brittle.

[gemma]

As a recipient of this delicious brittle I can say for certain that it is delicious. I even ate some for breakfast.... oops. Sebastien ate the rest for dinner..... But the loveliest part of all was waking up, leaving the apartment and finding a gift dangling around the doorknob (and so nice to know that my neighbours didn't run off with it) xx

[Jessika]

So happy for you!! Sometimes things just fall into place, you realise things you should have done over that you shouldn't. Relish in that you did which made your life more fulfilling :)

Enjoy Berlin! I've done Basler Leckerli as well as other assorted cookies for an army in case you feel like parachuting out over Scandinavia ;). Aim for the southern part of the Baltic in Sweden *laughing*

[charlotte s]

happy birthday! may this coming year bring you much joy and many more wonderful things! enjoy your travels :)

[Mercedes]

Have a wonderful holiday, may it be as sweet and buttery and home-cooked as your brittle!

[Luisa]

Thank you everybody! You are the best. And JPKnits, sorry about that, I fixed the recipe and the salt is in there now, right after the baking soda.

[deb]

This! This is the brittle recipe I have been looking for. A friend of mine who is a pastry chef always suggests baking soda to keep the brittle from getting too glass-like and I've been dying to ask her (again, for like the sixth time) how much to use but she's due to have a baby exactly today and I haven't wanted to bother her. And now I can make it anyway! Thank you. I hope you have a wonderful holiday. Oh, and Atonement was a wonderful read so thanks for that suggestion as well!

[VegeYum]

The brittle sounds wonderful. It is 24th Dec here, and so time for me to wish all of my blog friends a wonderful time with family and friends tomorrow. May it be a peaceful and blessed day for you, where each of us can give a lot of joy to those around us. Have a great day.And a happy birthday as well.

[Graeme]

Great alternative to Peanuts.
Nice colour too.

[Luisa]

Deb - you're welcome! For the book and the recipe! :) So glad you loved Atonement, too. Man, I am still thinking about it.

[Miette]

Can I tell you a secret? I made this for a party on New Years, almost a year ago now. And now it's demanded of me every time I have a house guest. Which is fine, it's a nice compliment and all, but my friends are getting old, and we're all going to have to start watching our blood sugar... and then what?!

Which is all just to say: thanks for this recipe.

xo
-- Mtte.

[Jackie]

Came across this via Orangette this morning. I'm definitely going to make this for my bf's father, who eats about a pound of cashews a day.
It will be my first time making brittle or anything remotely candy-like so I am nervous! But excited!! Thank you!

[Mama JJ]

Luisa,

I am kicking myself! I just made this brittle, but I didn't listen to my better judgement and I stopped cooking the syrup when it was just a yellow-golden, not a darkish-brown-golden (11 minutes). So I ended up with gooey taffy cashew brittle. I chucked it (and I'm not telling the kids)---no need to waste Christmas calories on something less than perfect. I'm going to make it again (doing something stupidly wrong always gets me all fired up), but this time just a half recipe. It is GOING to work out this time...

-JJ

[Mama JJ]

I made it again, and is it ever GOOD! I'll be posting about it sometime soon---thanks for a fantastic recipe!

-JJ

[Mama JJ]

And I made it again. I'll stop reporting back to you after every brittle-making spree, but I just have to make sure you understand how truly fantastic that recipe is. A real keeper.

-JJ

[Jackie]

It didn't work. :( I'm not sure what I did wrong!! Help!

[Jackie]

It's been cooling for 10 min. and still runny...

[DrB]

Sorry, I have to agree with Jackie. I tried this a few days ago. I heated for more than 45 minutes (and freaked out when it started boiling, as there was no mention here of boiling, so I had to do much research to make sure that that is OK--it is) before there was ANY change in color (which was minimal), and then when it was cooled completely, this turned into taffy, at best. Into the trash it went.

I am not sure, since this is last year's recipe, if our concerns will be addressed, but I really hope so. It's my first foray into candy making, as recommended by Orangette this year (2008). A little disappointing, for now. :(

[Jackie]

Nice to hear some commiseration, DrB, although I'm sorry that you had problems with your brittle as well. I only heated mine for the required 10 or so minutes...it did turn a lovely caramelly golden color, but I am thinking I didn't heat it to a high enough temperature, which is why it didn't harden? I'm not sure; this is also my first foray into candy making of any kind (and I don't have a candy thermometer). I also made a mistake and added the baking soda to the mixture while it was heating up on the stove. Would that have anything to do with my gooey results??

[Lauren]

Looks like the comments this year are from folks who actually tried to make the recipe. And we're all having the same problem... we just spent $20 on cashews that are sitting in a golden goo!

The problem, I think, is in the recipe's description of cooking the mixture to a "medium gold" color. Which, of course, is not a dark amber brown. Which would have taken much longer than 10 minutes. But its the darker color you need. And perhaps the longer cooking time helps the mixture to harden once it is poured into a pan.

[Dylin]

I think you need to use a candy thermometer and cook it until it reaches 300 degrees F. It takes me much longer than 10 minutes to do this (maybe 20 minutes or so of a rolling(ish) boil). If anyone can confirm this temperature I'd appreciate it, though I'm almost certain it's correct (and am trying tonight).

[Tron]

Blast! I knew I should have read the comments and looked at the pictures before attempting this. My first batch was butterscotch-y and my second is like crumbly taffy. Made them with almonds cause I didn't have cashews. I tasted the first one and it seemed rather salty although the butterscotch flavor then kicks in and it becomes super-sweet. Any comments or suggestions?

[Jill]

I did the same thing last night! Made it, and it is definitely NOT brittle. But mine seems almost like a caramel - I might cut it into squares, wrap it in wax paper, and call it caramel.

I think the problem was the heat - I think it should have been up more, and I think I should have cooked it until it was, as JJ said, a golden brown color instead of a goldish. I was just scared of it running over the edge of the pan.

[Sarah]

I made this the other day, & the first time I did turn it to taffy (although I only made a half recipe & didn't add the cashews because I realized it wasn't dark enough when I took it off the heat). The second time (& third time), though, it was perfect. Just keep in mind that everyone's stoves are different, so medium high might be correct on one person's stove & might be a little low on another person's. Make sure it gets to be a golden brown color, it should definitely not be yellow anymore, and yes, it should be boiling away. It needs to get VERY hot. I let mine go for more than 10 minutes, but that might be because it wasn't a high enough temp in the first place.

I'm pretty sure the picture on the top of the page shows a boiling mass of sugar. I was scared mine would boil over at first, but it doesn't. You don't need a candy thermometer but it does take a little bit of practice.

Good luck!

[Luisa]

Hi everyone - I'm writing from Germany on vacation right now and am very sorry to hear that a few folks have had some issues with the recipe. Since I haven't made this in a year, the recipe and method isn't fresh in my mind, but I do remember it being easy as pie and I don't own a candy thermometer, either. Yes, you have to regulate your flame and yes, you have to make sure the sugar doesn't boil over and yes, you have to brave enough to cook the sugar long enough. I'm sorry if this isn't specific enough guidance - but I promise that I've made this with outstanding results as have others (like Molly from Orangette and Deb from Smitten Kitchen). Best of luck!

[emily]

I made this last week and it turned out so good! Because i wanted to use my new candy thermometer (and I've had bad luck with candy making in the past), I looked up other recipes to see how hot the mixture needed to get (295 F). It took a while to reach the right temp (almost 40 minutes) because I cooked it on a medium heat but it finally got there! I think the next time I make this I will use slightly less salt. Everyone that I gave the brittle to loved it. Thanks so much for the recipe!

[Clare]

I've never made brittle before, but with the help of a sugar thermometer, a medium heat and a large dose of patience (probably over an hour to get to temp) I'm done.

The bits on the spoon are super crunchy and I'm excited to see what the brittle will be like when I smash it up later.

Thanks for the recipe!

[bobie soto]

Well here goes. I'm a grandmother and live on social security, and my grand daughter wanted terribly to make some cashew brittle for Christmas . I would like you to know that I searched the web for a good recipe and found your site, You looked and sounded so honest that I chose you. I spent almost my last money on cashews.
We did everything your recipe said, measured perfectly, cooked the brittle ten minutes untill golden and poured the thin liquid into the baking pans! GOOP!!!!!!! we now have scooped out the cashews and are recooking the goop for 1 hour as I shoud have read all of the unpleasant coments at the bottom before I chose your recipe. You need to stop putting recipes on this site that you have no idea about, as some of us are elderly and don't have the money to vacation in Germany, we need every dime of our income to get along and you hopefully have not ruined mine as I am recooking and hope all comes out well. shame on you and I am definately going to warn everyone at church about you site.

[Denise]

Oh dear, that's so unfair. Making candy by look and feel is tricky business. The key here is to watch for the right color. Take it off the heat just a shade lighter than the picture of the finished brittle. If you're not sure if it's ready, try the old fashioned method of dropping a tiny amount of hot syrup into cold water. It should fall in a brittle thread. Be brave, trust your instincts, and look for a beautiful caramel color.

[D]

I just made this recipe and is quite happy with the results. I have never made brittle or caramel before, but after a lot of reading from various sources, I decided to give this recipe a try. I halfed the recipe and follow the ingredients, except for the kosher salt. I was scared to add the 1-1/2 tablespoons kosher salt (half recipe) so I only used 1/8 teaspoon table salt. I used a candy thermometer and follow the cooking process until the temperature reached 300 degrees. Then I remove the pot from the heat and added the baking soda and salt, then nuts. I used cashew pieces with 50 percent less salt from TJs and came out perfect. I am quite satisfy the results, although I compared this recipe to my favorite See's peanut brittle and I have to say that it looked just like See's, but not as buttery tasting as See's. I am still happy with the results and will give this recipe another try. I am still going to do my searching for a recipe that comes close to See's candt though. My advice for other people who had problems with the recipe is to get a candy thermometer. You will not fail with the candy thermometer.

Anyone who have a See's Peanut Brittle clone recipe, please share the recipe to homebakery@sbcglobal.net. Thank

[D]

In continuation of my earlier post above (D from 2/12/09), I bought a small box of peanut brittle from See's just to compare to this recipe and I have to say that I prefer this recipe over See's. I must of forgot what See's Peanut Brittle tasted like, but now I don't have to buy See's Peanut Brittle anymore. This is the ultimate Cashew Brittle recipe (except I did not try the full measurement of the salt). I did add some salt, but not 3 tablespoons Kosher salt - I just used 3/4 teasoon table salt for half of the recipe. This is truly a good recipe. For ameteaurs like myself, use a candy thermomether and I promise you that you will succeed. Half recipe makes about 2 pounds brittle. (See's does not make cashew brittle and sells their peanut brittle for about $14/pound).

[Kam]

Made this recipe with 1/3 quantities, omitting soda as it serves no purpose, reducing the 1 tbsp kosher salt to 1 level teaspoon of table salt and replacing the light corn syrup with equal measure (volume) of glucose powder. I used Demerara sugar but I'm sure white sugar would be very similar. Used a candy thermometer while boiling up the sugar mixture. As soon as the temperature hit 165 degrees Celsius (329 deg. F), midway between crack and caramel, I added the cashews, quickly mixed it all up and poured out. It set into lovely crunchy brittle. Has a much milder flavour than peanut brittle, more like nutty butterscotch (if a little vanilla
essence were added, the butterscotch flavour would be much stronger).

A candy thermometer is a must for candy making. Its fail-safe and essential for fudges, brittles, toffee etc.

[Kam]

To add to my above post (Kam Octob 07/2010), boiling the sugar mixture in a large saucepan, eg a stockpot, where it occupies the bottom quarter or so of the depth of the pan, will give you enough safety margin to avoid spillovers even with boiling at max heat level. The larger evaporative area & heat will allow you to cook more quickly. Slow to moderate stirring will damp down frothing. The increased space will also allow you to mix the nuts in thoroughly without fear of spillage.