Curried Cashew and Coconut Brittle
1 Cup Granulated Sugar
1/2 Cup Light Corn Syrup or Agave Nectar
1/4 Cup Water
1/4 Cup Non-Dairy Margarine
1 1/2 Cups Roasted or Toasted Cashew Pieces
1/2 Cup Unsweetened Coconut Flakes
1 1/4 Teaspoons Madras Curry Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Swirl the pan ocassionally rather than stirring, to prevent the sugar from boiling over. Cook until the syrup hits 300 - 310 degrees (the hard crack stage) according to a candy thermometer.
Meanwhile, lay out a silpat on a baking sheet nearby. Combine the cashews, coconut, curry powder, baking soda, and salt in a medium bowl, and have at the ready.
Once the hot sugar syrup hits the proper temperature, immediately turn off the heat and very quickly stir in the dry ingredients. Add the vanilla extract last, and mix thoroughly to incorporate. Without pausing, scrape the hot candy out of the pan and onto your prepared baking sheet, pressing it out with a spatula to achieve a flat, thin shape as needed.
Let cool completely before breaking into pieces and either eating right away, or storing in an air-tight container at room temperature.
Makes About 1 Pound of Brittle
©Hannah Kaminsky http://www.bittersweetblog.com