Cashew and White Chocolate Brittle with Sichuan Peppercorns
This beautiful chocolate-covered brittle is crispy, creamy and packs a surprising punch.
- Level: Easy
- Total: 3 hr 50 min (includes setting time)
- Active: 30 min
- Yield: 1 1/2 pounds (8 large pieces)
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- Level: Easy
- Total: 3 hr 50 min (includes setting time)
- Active: 30 min
- Yield: 1 1/2 pounds (8 large pieces)
Ingredients
1 tablespoon unsalted butter, plus more for the baking sheet
1 1/2 cups sugar
3/4 cup dark corn syrup
3 cups roasted salted cashews, 1 cup chopped
2 teaspoons baking soda
2 teaspoons Chinese five-spice powder
One 11-ounce bag white chocolate chips
1 tablespoon torn dried arbol chiles (from about 5 chiles)
1 tablespoon Sichuan peppercorns
Directions
Special equipment:
a candy thermometer- Butter a baking sheet and set aside. Bring the sugar, dark corn syrup and 1 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Cook until a candy thermometer registers 260 degrees F. Stir in the butter and all the cashews and continue to cook until the cashews are well coated and not clumpy, about 3 minutes. Stir in the baking soda and five-spice powder. Pour onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then top with the white chocolate and let sit until the chips are soft and spreadable. Spread into a smooth layer.
- Put the chiles and peppercorns into a small skillet over medium heat and toast until fragrant, about 2 minutes. Sprinkle evenly over the white chocolate and let set completely, about 3 hours, then break into pieces.
