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Chef Audrey from Urbane Restaurant in Seattle created this recipe for buttery, delicious Sing Buri Cashew Brittle. The combination of sweet and savory works so well here. Chef Audrey used it to top a fresh salad of endive and radicchio, but it works just as well as as a unique holiday gift when wrapped in parchment and tied with twine.
Bring the sugar, water and corn syrup to 235 degrees in a small heavy sauce pan.
As soon as the mixture hits 235 degrees, add the butter. Allow to caramelize to golden brown. Do not stir the mixture, you can tilt the pan to move the product around.
Add the salt, baking soda and nut mixture to the syrup
Give it a quick stir to combine and pour the mixture out onto a cookie sheet lined with a silpat mat. Press the brittle down with a spatula while it’s still very hot to make a thin sheet.
Allow to cool for at least one hour at room temperature. Break into pieces and enjoy as a snack or on a salad. Store in an airtight container to preserve freshness.