Cashew And White Chocolate Brittle With Sichuan Peppercorns Recipes

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SICHUAN PEPPERCORN COSMO



Sichuan Peppercorn Cosmo image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 7

1 1/2 ounces vodka
1 1/2 ounces pomegranate, cranberry or orange juice
3/4 ounce Cointreau
1/4 ounce simple syrup
1/2 ounce lime juice
1/4 teaspoon cracked Sichuan pepper
Orange twist, for garnish

Steps:

  • Add all ingredients to an ice-filled cocktail shaker, shake and strain into a chilled coupe. Garnish with an orange twist.

WHITE CHOCOLATE CASHEW BRITTLE



White Chocolate Cashew Brittle image

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

1 cup butter
1 cup sugar
2 tablespoons water
1 cup cashews, chopped
1/3 cup coconut
6 ounces white almond bark

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

CASHEW BRITTLE



Cashew Brittle image

Categories     Candy     Cashew     Raw

Number Of Ingredients 6

1/2 cup corn syrup
1 1/2 cups granulated white sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup raw unsalted cashews
2 tablespoons butter

Steps:

  • Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
  • Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
  • Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
  • note
  • A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS



Giant Flourless Chocolate Cashew Muffins image

I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.

Provided by Alejandra Ramos

Categories     main-dish

Time 40m

Yield Makes 6 giant muffins (or 12 regular muffins)

Number Of Ingredients 8

Nonstick cooking spray
1 1/2 cups smooth cashew butter, slightly warmed
5 large eggs
2/3 cup maple syrup or honey
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
  • Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
  • Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
  • Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

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