Recipe courtesy of Food Network Kitchen

Cashew and White Chocolate Brittle with Sichuan Peppercorns

Name: Cashew and White Chocolate Brittle with Sichuan Peppercorns
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H50M0.000S
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

Getting reviews...

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)

Save Recipe

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.