For a milder version, eliminate the wasabi peas and red pepper.
Photography: Richard Gerhard Jung
Yield Makes 1 1/2 pounds
1 1/2 cups almonds, toasted
1 1/2 cups cashews, toasted
1/2 cup wasabi peas
1/2 cup sesame sticks
2 tablespoons sesame seeds
1 teaspoon crushed red-pepper flakes
1 teaspoon ground ginger
1 cup sugar
3 tablespoons soy sauce
Line a baking sheet with a Silpat baking mat; set aside. In a medium bowl, stir together the almonds, cashews, wasabi peas, sesame sticks, sesame seeds, pepper flakes, and ginger.
In a medium saucepan over medium high heat, stir together sugar and 1/2 cup water until sugar is dissolved. Bring to a boil, brushing down sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
Cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 10 minutes. Remove from heat; stir in the soy sauce, and add nut mixture, stirring to coat.
Pour onto prepared baking sheet. Use the back of an oiled spoon to flatten; let cool completely. Break brittle into bite-size pieces. Nut brittle can be stored in an airtight container up to 1 week.