Sing Buri Cashew Brittle
White sugar
Light corn syrup
1 tsp
1/2 tsp
Baking soda

Sing Buri Cashew Brittle

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.



Step 1: Create a syrup mixture

Bring the sugar, water and corn syrup to 235 degrees in a small heavy sauce pan.

Step 2: Add the butter

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.

Step 3: Add salt and baking soda

Add the salt, baking soda and nut mixture to the syrup

Step 4: Pour onto cookie sheet

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.

Step 5: Cool and serve!

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.

By: Janet L., Director Marketing & Brand Development

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