Golden Cashew Curry Brittle Recipes

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INDIAN-SPICED CASHEWS



Indian-Spiced Cashews image

Use as a snack when friends drop by or use to garnish a salad or curried dish. This makes a nice gift in a pretty jar.

Provided by Annacia

Categories     Lunch/Snacks

Time 20m

Yield 3 Cups

Number Of Ingredients 7

3 cups unsalted cashews (about 1 lb)
3 tablespoons packed brown sugar
2 teaspoons sea salt or 2 teaspoons pickling salt
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 cup water
1 tablespoon butter, melted

Steps:

  • On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
  • Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
  • In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
  • Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).

Nutrition Facts : Calories 839.8, Fat 65.7, SaturatedFat 13.4, Cholesterol 10.2, Sodium 1601.4, Carbohydrate 52.9, Fiber 4.7, Sugar 19.8, Protein 22

COCONUT CASHEW BRITTLE



Coconut Cashew Brittle image

This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 pounds.

Number Of Ingredients 8

2 tablespons plus 1 cup butter, divided
2 cups cashew halves
2 cups sweetened shredded coconut
2 cups sugar
1 cup light corn syrup
1/2 cup plus 1 teaspoon water, divided
2 teaspoons vanilla extract
1-1/2 teaspoons baking soda

Steps:

  • Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

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.

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