Sweet & Spicy Nut Brittle

By SewingDragonfly

Ingredients

• 1 cup unsalted cashews, coarsely chopped
• 1/2 cup pistachios, coarsely chopped
• 2 tsp vegetable oil
• 1 tsp hot pepper sauce
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper, ground
• 2 1/4 cups firmly packed brown sugar
• 3/4 cup water

Details

Servings 2

Preparation

Step 1

Preheat oven to 325 degrees

In medium bowl, combine cashews and pistachios. In small bowl, mix oil, hot pepper sauce, chili powder, kosher salt, and cayenne pepper. Drizzle spice mixture over nuts; stir to coat evenly. Spread nut mixture onto cookie pan in a single layer.

Bake 10 to 12 minutes stirring once after 5 minutes. Remove from oven; spread nut mixture over paper towels to cool completely. Place cooled nuts into medium bowl; set aside.

Line 12” x 18” cookie pan with parchment paper. Generously grease paper with butter; set aside. Meanwhile, over medium-high heat, combine sugar and water in medium saucepan, stirring until sugar is dissolved. Use pastry brush dipped in water to wash sugar crystals down on sides of saucepan. Continue cooking, without stirring, 20-30 minutes until sugar mixture turns deep amber in color and candy thermometer registers 300 degrees. Carefully watch sugar mixture, as it can quickly turn from amber to dark brown.

Once sugar mixture reaches 300 degrees, remove from heat; using greased wooden spoon, stir in nuts. Immediately pour brittle mixture into prepared pan. Using greased, large angled spatula, spread sugar mixture as thinly as possible. Cool completely. Break brittle into pieces.