A couple of months ago, the incredibly nice folks at Lark Crafts sent me a book called Sweet Confections: Beautiful Candy to Make at Home. In a card enclosed with the book, Nicole from Lark wrote “I know this seems like a stretch for your blog, but making candy at home using natural ingredients is often much better than store bought candy with lots of additives and preservatives”. I agree with her 100%, and I think a little package of homemade candy (along with a copy of this book, perhaps?) would make a great gift for the holidays.

Written by Nina Wanat and photographed by Diane Cu and Todd Porter, Sweet Confections is a gorgeous book divided into sections for Crunchy Candies, Chewy Candies, and Silky Candies. Homemade candy can be intimidating, but I’ve made a few of Nina’s recipes over the last few months -including the fabulous Liquor Lollipops- and all came out perfectly. This adaptation of the Peanut Brittle recipe is no exception.

Don’t say I didn’t warn you: this Thai Cashew Brittle is addictive. Even though there’s just a tiny amount of crushed dried Kaffir lime leaves in here, they lend a bright and unique flavor. And even though my husband has threatened to have me committed for adding an element of spice to pretty much every sweet treat I make these days, I still strongly recommend adding the dried red Thai chile. Note that I purchased small bags of the dried lime leaves and the dried chiles from Kalustyans about a year and a half ago. I am still making my way though them…a little goes a long way.

I am not a big peanut fan, but you can certainly be a traditionalist and use roasted peanuts as the original recipe suggests. Nina mentions you can replace the 1/2 cup corn syrup with 1/3 cup honey and 2 tablespoons corn syrup for a Honey Nut Brittle, and if you don’t have the dried Kaffir lime leaves or the Thai chiles but still like the idea of a spicy brittle, add 1/2 teaspoon cayenne pepper with the nuts (and I haven’t tried it, but maybe some lime zest could be substituted for the dried lime leaves).

Note that the original recipe calls for adding the nuts at the same time you add the butter. When I did this, I found it really hard to avoid burning the cashews because they kept sinking to the bottom of the pot (and as you can see, they’re pretty dark in my photos). Even though the brittle still tasted great, I advise adding the nuts later (after you remove the brittle mixture from the heat) to avoid this issue.

roasted cashew brittle

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spicy cashew brittle

More Homemade Candy Ideas:

Pina Colada Truffles (also from Sweet Confections) at White on Rice Couple
My Spiced Dark Chocolate Bark Recipe (a guest post) at The Naptime Chef
Scottish Toffee from Liz the Chef


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  1. 1

    Jessica / Green Skies and Sugar Trips — December 13, 2011 @ 11:04 am

    Oh Winnie these are lovely!!! The presentation is perfect and it sounds like a delicious combination. And I’m with you, a little hint of spice is always nice :-)

  2. 2

    Jennifer — December 13, 2011 @ 11:26 am

    I am in a far away land (Bhutan) with no candy thermometer. Is this possible to make without one? Thanks in advance.

  3. 3

    Michelle — December 13, 2011 @ 11:49 am

    I love the Thai flavors! Such a great idea!

  4. 4

    LiztheChef — December 13, 2011 @ 11:49 am

    Oh dear, another cookbook is calling to me like a siren…

  5. 5

    Oui, Chef — December 13, 2011 @ 3:44 pm

    I am a freak for brittles, so this one goes to the top of the queue for when I finish the rosemary pine-nut brittle we just made. I even have the dried kaffir leaves…yippee!

  6. 6

    Paula — December 13, 2011 @ 6:22 pm

    Brittle is so good! This Thai-inspired is such a different and unique recipe for it and it sounds like it would be wonderful. Thanks for the tip about adding the nuts after you remove the mixture from the heat.

  7. 7

    Nicola @ unhip squirrel — December 13, 2011 @ 7:35 pm

    Oh wow… this is so different and interesting! I love unexpected flavour combinations. :)

  8. 8

    Amy (savory moments) — December 13, 2011 @ 8:51 pm

    This brittle looks so interesting and tasty – I love the addition of spice/savory into sweets.

  9. 9

    Jen @ My Kitchen Addiction — December 13, 2011 @ 10:39 pm

    This looks very interesting… I can’t quite wrap my mind around all of those flavors, so I think I need to make some. :)

  10. 10

    julia { see you in the morning } — December 14, 2011 @ 12:36 am

    ooo funky fresh! i love.

  11. 11

    Kathryn — December 14, 2011 @ 5:02 am

    What a wonderful combination of sweet, salty, spicy and fresh. I love it!

  12. 12

    Lynda — December 14, 2011 @ 5:57 pm

    These are so interesting! And what beautiful photos, Winnie.

  13. 13

    Sylvie @ Gourmande in the Kitchen — December 14, 2011 @ 9:36 pm

    Such an unusual brittle! I love the idea of adding a little spiciness to my brittle.

  14. 14

    A Hot Toddy (and a last minute Holiday Gift Guide) | Healthy Green Kitchen — December 15, 2011 @ 11:48 am

    […] missed them, however, please check out my Spiced Pumpkin Granola, Chocolate Mint Sugar Scrub, and Thai Inspired Cashew Brittle. And, from last year, how about Homemade Crystallized Ginger, Candied Kumquats, and/or Sweet and […]

  15. 15

    Monet — December 15, 2011 @ 8:29 pm

    What an unusual twist on this holiday classic! My aunt loves making brittle, and I’m eager to send her this recipe. Don’t you love Christmas baking? I’m about to start a batch of cookies, and, as always, I’m inspired by your creativity! Thank you for sharing with me!