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Thai-style chilli and cashew nut brittle

Whether you’re looking to discover a new treat or a way to spoil your guests, this Thai-style chilli and cashew nut brittle packs a punch and loads of flavour!

MAKES 20 // COOKING TIME 25 min plus setting time

600 g caster sugar
250 ml water
125 ml honey
½ tsp salt
135 g unsalted cashews, most chopped, a few left whole
1 tbsp butter
2 tsp finely chopped lemon grass
1 tsp finely chopped chilli
1 tsp peeled and grated ginger

1. Line a baking tray with baking paper.
2. In a large pot over medium heat, mix together the sugar, water, honey and salt. Allow the sugar to dissolve, stirring every 5 minutes.
3. Heat the sugar mixture to 155°C. If you don’t have a sugar thermometer, watch the caramel until it turns a golden colour. Remove it from the heat immediately – it will quickly go from golden to dark.
4. Allow the mixture to cool to 150°C. Quickly add the chopped cashews, butter, lemon grass, chilli and ginger.
5. Pour the mixture into the baking tray, spreading it with a heat-resistant spatula. Sprinkle over the whole cashews.
6. Set the brittle aside and leave it to cool completely. Break into pieces and store in an airtight container in a cool spot.

Recipe & styling: Jules Mercer
Photography: Andreas Eiselen //

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