Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cashew and White Chocolate Brittle with Sichuan Peppercorns
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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)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 333
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 5 mg
- Sodium
- 180 mg
This beautiful chocolate-covered brittle is crispy, creamy and packs a punch thanks to toasted Sichuan peppercorns and dried arbol chiles.
- Level: Easy
- Total: 3 hr 50 min (includes setting time)
- Active: 30 min
- Yield: 1 1/2 pounds (8 large pieces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 333
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 5 mg
- Sodium
- 180 mg
Ingredients
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.
