Roasted Cashew & Sesame Brittle
makes about 2 lbs.
recipe slightly adapted from Food & Wine
- 2 3/4 cups roasted cashews
- 1/4 cup toasted white sesame seeds
- 3 tablespoons black sesame seeds
- 2 teaspoons pure vanilla extract
- 1 teaspoon Maldon salt or other flaky sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1 3/4 cups sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 2 sticks unsalted butter, cut into cubes and softened
Line a large rimmed baking sheet with parchment paper and lightly coat the parchment with nonstick cooking spray.
In a small bowl, whisk the with the salt, baking soda and nutmeg.
In a large saucepan, bring the sugar, water and corn syrup to a boil. Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250° on a candy thermometer, 10 minutes. Off the heat, whisk in the butter.
Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes. Remove from the heat and stir in the vanilla, followed by the baking soda nutmeg mixture, then the cashews and sesame seeds. Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula. Lay another sheet of sprayed parchment over the brittle and use a rolling pin to even it out. Remove the top baking mat and let the brittle cool completely, about 1 hour. Break the brittle into pieces before serving, storing or gifting.