Apparently it’s the Winter of Chai Spices for me. I want to add cinnamon and ginger and cloves and black pepper and especially CARDAMOM to every-every-everything.
I will never get tired of it. And by never I mean this will probably last until January 1st, at which point I’ll find a new obsession.
These spices are just so warming—cozy even. They taste like joy and love.
So, I took my favorite nut brittle and chai-ed it up. (Chai is now a verb in my kitchen.)
And because enough is never enough, I added coconut too. The coconut isn’t very noticeable, it just adds a different texture so fear not if you’re not a coconut fan. If you really, really don’t like coconut then leave it out.
If you don’t like cashews, use almonds or pistachios or whatever nut you want! Any which way you make this brittle, you’ll love it. Be sure to sprinkle the flaky sea salt on top though because:
1. Salt makes everything better and
2. It makes the flavors in the brittle totally pop. The cinnamon is more cinnamon-y, the ginger is more ginger-y (I could go on but you get the idea)
This is the salt I used on my brittle and it worked well.
Please don’t be afraid to try your hand at candy-making. Yes, molten sugar is notoriously finicky, but this brittle is not hard to make. It’s the perfect foray into the world of confectionary.
Try it this weekend! Your kitchen will smell like heaven and you’ll be so proud of yourself and I’ll be so proud of you too!
- 3/4 cup sweetened flaked coconut
- 10 ounces (about 2 cups) roasted salted cashews, coarsely chopped
- 2 cups sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 8 cardamom pods, shelled and ground
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- Coarse sea salt, for sprinkling
- Line a large rimmed baking sheet with parchment paper. Set aside.
- Combine spices, baking soda, and vanilla in a small bowl and stir to combine. Combine cashews and coconut in another bowl. Set aside.
- Combine sugar, water, butter, corn syrup, and 1/4 teaspoon salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally, until mixture registers 300 degrees on a candy thermometer (about 10 minutes).
- Remove from heat and carefully but quickly stir in spices, baking soda, and vanilla (mixture will bubble), then nuts and coconut.
- Immediately pour onto prepared baking sheet. Use the back of a large spoon to spread brittle out if necessary. Sprinkle with sea salt and let cool completely, about 30 minutes. Break into pieces an serve. Store in an airtight container at room temperature for up to two weeks or in the freezer for up to three months.
Chai-Spiced Coconut Cashew Brittle? Don’t mind if I do!