Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny air bubbles as it cooks. It's also open to improvisation: You can swap in popcorn and peanuts, dip it in tempered chocolate, or sprinkle it with flaky sea salt.

Martha Stewart Living, December 2019

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Credit: Alpha Smoot

Recipe Summary

prep:
20 mins
total:
50 mins
Yield:
Makes 15 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.

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  • Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.

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Reviews (2)

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4.0 stars
12/26/2019
It turned out really good! I added a half cup of butter to the recipe (every peanut brittle recipe called for butter), I was a little worried I was going to ruin it but I didn’t! It’s delish. I also used a candy thermometer to get it to a brittle stage like all the other brittle recipes did.
Rating: 4.0 stars
12/26/2019
It turned out really good! I added a half cup of butter to the recipe (every peanut brittle recipe called for butter), I was a little worried I was going to ruin it but I didn’t! It’s delish. I also used a candy thermometer to get it to a brittle stage like all the other brittle recipes did.
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