FRAGRANT INDIAN BRITTLE
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
Categories Candy Nut Dessert Cocktail Party Almond Cashew Pistachio Spice Poker/Game Night Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 4 to 5 dozen pieces
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
- Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
- Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
- Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
- Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
- Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.
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Raconteur Reuben
[email protected]Love, love, love this recipe! The brittle is so delicious and easy to make. I've already shared it with all my friends.
Dawid Boois
[email protected]This brittle is a perfect balance of sweet and savory. It's also very easy to make. I'll definitely be making it again.
Dana Healey
[email protected]I'm not a big fan of brittle, but this recipe changed my mind. The combination of jaggery and coconut is divine.
Tony Doyle
[email protected]This recipe is a keeper! The brittle is crispy, flavorful, and addictive. I can't stop snacking on it.
Mi Jaynal
[email protected]The brittle is a bit too sweet for my taste, but I still enjoyed it. Next time I'll use less jaggery.
Ivqn Campos
[email protected]I added a bit of cardamom to the mixture for an extra layer of flavor. It turned out amazing!
Gabriel Nzau
[email protected]This brittle is a great way to use up leftover jaggery. It's also a fun and easy recipe to make with kids.
Roy Colston
[email protected]Love the simplicity of this recipe. Only a few ingredients and it comes together quickly. The result is a delicious and addictive brittle that's perfect for snacking or gifting.
Maphukani Mathenjwa
[email protected]Just made this recipe and it turned out perfectly! The brittle is crispy and flavorful, with a hint of sweetness from the jaggery. Will definitely be making this again.
Kowine Su
[email protected]This Indian Brittle recipe is a delightful fusion of sweet and savory flavors. The combination of jaggery, coconut, and roasted peanuts creates a unique and irresistible treat.