I’m Going To Make Prefect Brittle.
- Corn Syrup
- Curry Powder
1We’ll need takes seven ingredients most of which you probably already have in your pantry so, the first thing. I’m going to add is water and that is
because if, you add sugar first. you run the risk of it burning on the bottom of the pan and then. I’m going to add my sugar and then. I’m going to add the corn syrup and just to clarify the corn syrup.we’re using is light.you don’t want to use the dark stuff that has too much of a flavor like molasses II texture just give it a good stir. you don’t want to make sure that everything is dissolved that’s really all you’re going for you’re
gonna want to grab your candy thermometer at this point okay so now our sugar is at 230 degrees.I’m going to take out the thermometer so, I can add my nuts. you want to stir a little bit at a time if, you add them all at the same time there’s a chance that they’ll seize up too much and become difficult to stir. I’m also gonna add the curry powder now so,you’re adding your salt and you should be using kosher salt.
2You’re gonna add it now because it’s going to dissolve completely by the time your brittle stuff. you want to start pretty constantly right now
because otherwise. your cashews could start to burn. I’m also gonna put the thermometer back in because. you’re gonna want to bring this up back to 300 as you get closer to 300. you’ll notice that the nuts begin to start smelling really fragrant and super toasty. you smell curry. you smell burnt
sugar it’s all really good so, our brittle has reached 300 degrees. I’ve removed it from the heat taking out the thermometer and now. I’m gonna whisk in or stir in the butter and the baking soda and it smells amazing and now. I’m just going to pour it out onto the silk if, you want you can just pour this brittle out like.
3I just did spread it with a spatula let it cool call it a day but if,you want to get that super cool kind of crispy crunchy aerated texture. you’re
gonna want to knead it and in order to do that.you’re going to need to wear these plastic gloves.you’re making sure that it stays even so, when it comes time to spread it it’ll be really easy and effortless.you cannot do this with parchment.I have tried and it doesn’t work so, gloves Silpat
totally necessary for this project and you sort of just work through it. you see spots that are thicker than others and then. sometimes you get to it you’re like oh it’s cooled out it’s done it’s set and you let it go and you heat it up so, your brittle is cool. you can break it up it probably has already started doing that on its own because it’s so, thin and awesome and delicate. you could put it on a plate in a bowl people will go to town on
it it’ll sort of you know break. where it wants to break it’s not a perfect thing it’s the beauty of it so, there you go our golden cashew curry brittle.