A delicious twist on a classic sweet with a savory Chicharron component.


YIELD
About 10 servings

TIME
Active Prep: 5 min
Cook: 15 min


INGREDIENTS
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 tsp. Chicharron Salt, divided
  • 1/4 cup water
  • 1 cup cashews
  • 2 Tbsp. butter, softened
  • 1 tsp. baking soda

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NOTES

This recipe was adapted from Amanda's Mom's Best Peanut Brittle Recipe on Allrecipes.com.



DIRECTIONS

Grease or line a baking sheet with parchment paper. In a 2-quart saucepan over medium heat, dissolve sugar, corn syrup, 1/2 tsp. Chicharron Salt, and water. Stir in cashews. Using a candy thermometer, bring the mixture up to 300 degrees. Remove from heat and immediately stir in butter and baking soda. Quickly pour onto prepared bakingsheet. Spread using a wooden spoon or use 2 forks to lift and pull the hot brittle into a rectangle. Sprinkle on remaining Chicharron Salt. Let cool completely, then break into pieces to serve. Store at room temperature.



THANKS TO
Adapted from Moms Best Peanut Brittle on Allrecipes

NUTRITION
Dairy-Free
Gluten-Free



ITEMS IN THIS RECIPE

29
6oz Canister  
Net 6.00oz
$9.95

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