Recipe: Chicharron Salted Cashew Brittle
A delicious twist on a classic sweet with a savory Chicharron component.
- 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
This recipe was adapted from Amanda's Mom's Best Peanut Brittle Recipe on Allrecipes.com.
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.