Chicharron Salted Cashew Brittle
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Test Kitchen Approved Recipe

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

Add all Savory items to cart


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 by Ashlee Redger

NUTRITION
Dairy-Free
Gluten-Free



ITEMS IN THIS RECIPE

43
6oz Canister  
Net 6.00oz
$9.95

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