Honey Sesame Cashew Brittle
I think I inherited my love of peanut brittle from my grandpa. My brother and I always gave him a few boxes of brittle for Christmas when we were growing up and I can’t see peanut brittle and not think of him! Whenever I’m in a gourmet candy shop I may peruse the bonbons, but I inevitably end up skipping over the chocolate and buying a box of homemade peanut brittle. I just love the stuff.
This was actually my first time making brittle, because I only recently got a candy thermometer. It was one of the many kitchen items (along with confetti mixing bowls made from recycled plastic, a cupcake decorating set, new measuring cups and spoons, and tons of Tone’s spices which are packaged in Iowa and SO cheap there) that made it into my suitcase on my way home from Des Moines last month. I had to borrow a backpack from my parents and check my original bag since I didn’t have enough room in it for all my new purchases (cute new shoes may or may not have also been involved…). Sigh, I have no self control!
I decided to do a twist on my mom’s traditional brittle and used cashews instead of peanuts. I also added a touch of honey and topped the brittle with sesame seeds. This flavor combo was inspired by the yummy sesame and honey covered cashews I like to munch on at work from Trader Joe’s. I used too much honey in the first batch, which overpowered the candy and caused it to be too sticky, but this second batch turned out perfectly. Yay for finally being able to make brittle whevever I crave it!
Honey Sesame Cashew Brittle
Printable Recipe
Ingredients:
1 cup granulated sugar
2 tablespoons honey
1/4 cup water
1 cup salted cashews
2 teaspoons sesame seeds
Directions:
Stir together sugar, honey, and water in a small saucepan with a candy thermometer. Bring mixture to a boil and continue to boil the mixture until it reaches 250°F. Then pour in cashews and continue to boil until mixture reaches 300°F. Quickly pour mixture onto buttered parchment paper lining a 8×8-inch square pan. Sprinkle sesame seeds evenly over the top. Cool for 1 hour or until at room temperature. Break candy into irregular shaped pieces and store in a cool place in air-tight containers. Makes 8 servings.
Nutrition: 197 calories, 6.9g fat, 0.1g fiber, 2.1g protein per serving
Cost: $2.55 total