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I know, I know this recipe sounds a little ... odd. Right? I mean really, curry in candy? But before you write off this recipe and click on over to another site, let me just share a bit about this unbelievably delicious candy...
Scott and I were sitting in front of the fire one chilly morning this past week. He was checking out the latest news on his iPad and I was looking through a pile of recipes I'd recently torn from magazines. One of the recipes that had intrigued me enough to tear it out was from Bon Appetit; Golden Cashew Curry Brittle. It sounded interesting but when I read the recipe it sounded sort of fussy; requiring a candy thermometer and the potential for the sugar crystalizing if not handled right. Not really something I wanted to explore at this time of the year when time is at a premium.
Suddenly, I had an idea. I remembered an old standby, super-simple, never-fail recipe for microwave peanut brittle. I jumped up, ran into the kitchen and started pulling out a few ingredients; sugar, corn syrup, cashews, butter and baking soda. Oh yeah, and curry.
Ten minutes later, Scott called out from the living room; "What in the world are you making out there that smells so good?
"Surprise!", I yelled back.
"Oh come on, tell me!"
"Nope!" I wasn't sure I was going to have success with this crazy idea, so I thought it best to hold off.
Five minutes later, (honestly, the whole process from start to finish takes less than 20 minutes), I was handing him a beautiful piece of cashew brittle. "What is it?" he asked.
"Easy Cashew Brittle" (I didn't tell him the curry part). He took one bite and his eyes lit up, "Wow, that's fantastic!".
That's what I thought too. And we weren't the only ones.
Since then, I've made six batches, getting the recipe just right for you. Of course, I couldn't keep all of that delicious candy around the house so I've been passing it out here, there and everywhere.
And everyone who's tried it has given rave reviews; even the peanut brittle aficionados that I happen to know.
Curry adds a wonderful, almost imperceptible depth of flavor in combination with the other ingredients. But it's there, and it's fun and it's super delicious.
So if you have twenty minutes to spare, whip up a batch of this amazing, sweet confection. Don't tell anyone the name till they've take a bite. Then they'll be sold and it won't matter what you call it!
P.S. This makes wonderful little gifts for friends, neighbors, teachers, etc.
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup corn syrup
- 1 cup roasted salted cashew halves*
- ¾ teaspoon mild curry powder
- 1 tablespoon butter
- 1 teaspoons baking soda
- 1 teaspoon vanilla
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Line a sheet pan with parchment paper. Spray a heat-resistant spatula with cooking spray. Spray the lip of a microwave-safe (at least 2 quart) bowl with cooking spray.
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Combine sugar, and corn syrup in the microwave-safe bowl prepared in step 1.
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Cook for 3 minutes. Remove from microwave and stir.
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Cook for another 3 minutes. Remove from microwave, add cashews and curry powder and stir.
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Return to microwave and cook for another two minutes. Remove from microwave and add butter and vanilla. Stir until butter is completely incorporated. Add baking soda and stir to combine. The mixture will foam up. Quickly pour mixture out onto prepared sheet pan and spread as thin as possible using prepared knife.
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Allow to cool slightly. While still hot, but cool enough to handle, stretch candy out a bit thinner. Allow to cool completely then break into pieces and store in an airtight container.
*I buy the cans that are labeled halves and pieces. They're less expensive than halves. I really like the ones with sea salt.
Marty Arrington says
My nephew likes cashews and this looks like the perfect gift for him during the holidays. Thank you!
I would love your free printable labels, too.
Thank you so much!
Marty
Lindsay @ The Café Sucre Farine says
Hi Marty, unfortunately we do not have labels for this recipe at this time.
Monica says
This combination sounds great, I will be making it this holidays!
Lindsay @ The Café Sucre Farine says
Enjoy, Monica!
Curtis Jackson says
Pardon my confusion; I’m a little slow sometimes. “Spray the lip” of the bowl? Don’t spray the interior of the bowl, just the lip? If so, why?
Thanks!
Chris Scheuer says
Hi Curtis, it's just so the brittle doesn't stick to the lip when you pour it out. Hope you enjoy it!
Penny Thomas says
I tried this recipe this afternoon and my brittle seems a little burned. Since it's a microwave recipe, it's hard to know how to adjust it. Maybe try cooking it for 2-1/2 minutes each time instead of 3? Also, the recipe calls for roasted cashews. Did you roast your cashews before you used it in the brittle or did you use it straight from the can? Even a little burned, it tastes really good, so I can only imagine how good it would be if it weren't burned!
Chris Scheuer says
Hi Penny,
Thanks for sharing your review. Microwaves are so different in strength. I thought mine had a lot of power but yours might be even stronger. Yes, I think reducing the time would definitely help. Hope you try it again!
Claire Van Allen says
I made these to bring as a hostess gift and it was delicious and easy to make.
Chris Scheuer says
Thanks, Claire! That makes me happy 🙂
Staci says
I made this twice. I followed the recipe exact the first time. It seemed overcooked a tad. I went to your original pecan recipe and followed that (just sugar and corn syrup, omitting the brown sugar). I added 1 3/4 cup cashew halves and 1 tsp of curry. Absolutely fabulous. Thanks for the wonderful recipes and ideas.
Chris Scheuer says
You're so welcome Staci! Great innovating!
Sandra says
I would have loved to be in the vicinity of here, there, and everywhere to get a taste of this!
Toni says
This is just delicious. I am putting it in a loot bag along with your pineapple orange marmalade and 2 hand knitted dish cloths for my dinner party guests on Friday. Your recipes rock! Thanks for being so creative and sharing. All the best
to you and your family for the holidays. I look forward to many more inspired treats and recipes!
Toni
Val (from Alberta) says
Just wondering, I don't have corn syrup (could get some I guess) but I do have agave, would it make a good substitute do you think.
Maureen | Orgasmic Chef says
Yes, curry does sound odd but in a good way -- an interesting way. One bite and your guests all wonder what it is that makes it so special.