Spiced Cashew-Coconut Brittle
Spray a 9-by-13-inch (25 cm) rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup wate…
- Cook50 min
- Total50 min
- Serves12
- LevelEasy
Ingredients
- to taste Vegetable-oil cooking spray, for sheet and spatula
- 3/4 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. freshly ground black pepper (optional)
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 1 tsp. kosher salt
- 1 3/4 cups roasted unsalted cashews
- 1/2 cup unsweetened coconut flakes
Method
- Spray a 9-by-13-inch (25 cm) rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
- Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.
