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Active Time
30 min
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Total Time
1 1/4 hr
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
Ingredients
Makes about 4 to 5 dozen pieces
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
Step 2
Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
Step 3
Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
Step 4
Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
Step 5
首席运营官l brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
Step 6
Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.
Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.
Leave a Review
Reviews (23)
Back to TopDelicious and fun to make. I agree with all the other commenters re: temperature. I think 350 degrees is too high. I suggest 335-340.
bags2007
Morrisville, NC
12/11/2018
I did hot have pistachios, so I used white sesame seeds instead, with great success. Like others, I would not recommend heating the mixture beyond the hard-crack stage, or you risk burning. I found that the perfect britte temp was 315*F. The cardamom was a wonderful complement to the wildflower honey I used. I'd definitely make this recipe again.
sashamol
Tucson
5/23/2014
Made this today for an Indian themed dinner party tonight. Pretty simple to put together, and I loved the cardamom spiciness to it. I didn't cook to 350F, but stopped around 320F, because it was starting to smell a little "burny" I used chopped almonds, cashews, and about a tablespoon of sesame seeds. Really yummy, and I would totally make this again. Instead of parchment, I used Silpat, and instead of rolling, I spread the cooked candy to the edge of the sheet in a nice neat rectangle. When slightly cooler, I scored it with a knife, then snapped it apart when it was cool.
accmplce
Oshawa, ON
1/25/2014
Excellent party snack! I made a few changes, but the result was still awesome (as evidenced by the party goers from India that loved this snack). 1. I used ground cardamom since cardamom pods could not be found in my small community. 2. I used whole almonds rather than sliced to give this more of a bulky, chunky texture. 3. I used Silpat pads instead of parchment and avoided the greasy residue/stuck parchment paper others complained about. Would make this again in a heartbeat!
Anonymous
Oregon
1/11/2012
A friend has made this with great success each year at the holidays, and this year I gave it a go. After reading other reviews, I stirred often, and took it off the heat when it was a dark caramel color. I think it was around 320 at that point. Rolled out just fine and has great crunch. I used the eight cardamom pods recommended in the recipe, and if anything would add a few more.
alp612
Burlington, VT
12/28/2011
I make this every holiday. Delicious!
kaybray
12/3/2011
anyone else have an issue with the parchment not coming cleanly off the brittle? I oiled as per instructions.
NicoFlanneryPitcher
Boston
12/21/2010
Made this for gift giving and could have eaten all of it by myself! Used mixed nuts called pistachios' lover mix. Was salted so did not add additional to brittle. Did not chop nuts or roll top-just had beautiful coated whole nuts. I'm in process of making second batch!!!!
Anonymous
Buffalo, NY
12/18/2010
This is great. I've never tried to make candy before, and don't have a thermometer. But it is perfect, even though I was winging it on the temp. Didn't have corn syrup so doubled the honey, used perhaps a bit extra cardamom and salt, and pumpkin seeds in place of the almonds. Beautiful to look at, easy to make, and very tasty! If I make it again (and I'll have to, as I made it for gifts but keep going back to the tin for just one more little bit...) I might throw in the cayenne suggested by another reviewer or find something else to complement the cardamom.
edeven
France
12/11/2010
I haven't made this yet, but since one of the reviewers mentioned that nuts were expensive, I wanted to suggest going to an Indian grocery store. The nuts are MUCH cheaper there, and you can get them in quantity. They sell shelled pistachios, too.
Anonymous
New York, NY
12/11/2010
Delicious. Might need a bit more cardamom. And I wonder if the ground spice, which most cooks have in their rack, is a good substitute for crushed seeds fresh from the pod. I was able to get the mixture up to only about 325 degrees in the pan I was using, but I think that was enough.
bags2007
Marietta, Georgia
11/21/2010
I found the cardomom a bit overpowering in this recipe. After reading the reviews about stuff burning at 350F, i changed the order of the recipe a little bit. I cooked the sugar, corn syrup and water to 350F, and then let it drop to 310 before adding the rest of the ingredients. this worked well, and nothing burned.
nicolas188
12/20/2009
I think we've all been there at one time. About the recipe -- I wonder if you could put some dried cranberries in with the nuts. My mother loves cranberries and pistachios in combination and Mother's Day is almost here.
kary
St. Paul
5/6/2009
A tasty variation on regular peanut brittle. I used a can of mixed nuts instead of carefully measured amounts. I look forward to making again.
Anonymous
5/4/2009
After reading previous reviews I only took this to 300F and it turned out super yummy. I had no problems rolling it out or scoring it into lovely little pieces. The cardamom and honey make this brittle unusual and a keeper.
Joymag
St. Catharines, Ontario
12/19/2007
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