Food & Cooking Recipes Dessert & Treats Recipes Spiced Cashew-Coconut Brittle 4.0 (1) 1 Review By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on November 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: Alpha Smoot Prep Time: 20 mins Total Time: 50 mins Yield: 15 pieces 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. Ingredients Vegetable-oil cooking spray, for sheet and spatula ¾ teaspoon baking soda ¾ teaspoon ground cinnamon ½ teaspoon freshly ground black pepper (optional) 1 ½ cups sugar ½ cup light corn syrup 1 teaspoon kosher salt 1 ¾ cups roasted unsalted cashews ½ cup unsweetened coconut flakes Directions 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. 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. Rate it Print