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Recipe for Thai-Inspired Cashew Brittle


  • *1/4 cup water
  • *1 cup granulated sugar
  • *½ cup corn syrup
  • *3 tablespoons unsalted butter
  • *1 1/4 cups roasted cashews or peanuts; I roasted my own in the oven...if purchasing roasted cashews or peanuts, make sure to look for unsalted ones)
  • *1 teaspoon coarse salt plus another 1/2 teaspoon
  • *3/4 teaspoon pure vanilla extract
  • *3/4 teaspoon baking soda
  • *1/2 teaspoon crushed Kaffir lime leaves if unavailable, try lime zest or omit
  • *1/2 teaspoon crushed dried red Thai chile if unavailable, use red chile flakes or ground cayenne pepper


  • 1. Line a rimmed baking sheet with parchment paper and set aside.
  • 2. In a medium saucepan, combine water, sugar, and corn syrup. Mix until all of the sugar is wet.
  • 3. Bring to a boil over medium-high, stirring with a heat-proof spatula until all of the sugar is dissolved. Then boil to 250 degrees F. without stirring.
  • 4. Add the butter, and stir constantly (but gently) until the mixture reaches 320 degrees F.
  • 5. Remove from heat and stir in the cashews, 1 teaspoon of the salt, the vanilla extract, the baking soda, and the crushed lime leaves and chiles. Stir thoroughly to incorporated all of the ingredients.
  • 6. Pour the mixture onto the parchment paper, and, working quickly, spread evenly with an offset spatula. Sprinkle with the other 1/2 teaspoon of the salt.
  • 7. Let cool completely, about 30 minutes. Break into pieces, and store in an airtight container. If making for gifts, keep in mind that the brittle will last for 2-3 weeks.