Vanilla Chai Cashew Brittle
RATING
Print
Share
 

Try a nutty twist on homemade old-fashioned peanut brittle with cashew and vanilla chai.
Created by Daniel J Lestrud, CEC,CCE

Ingredients

  • 2 cups water
  • 4 tea bags of Bigelow Vanilla Chai Tea
  • 3 cups sugar
  • 1 1/2 cups corn syrup
  • 4 cups raw cashews
  • 2 tablespoons unsalted butter
  • 1 tablespoon baking soda
  • 1 teaspoon vanilla extract

Instructions

Bring water to a boil and steep tea bags for ten minutes.

Line two ½ sheet pans with silicon baking sheets and coat with butter, keep warm in oven (warm-200 degrees).

Coat inside of stainless steel 4 quart sauce pan with whole butter and add tea, sugar and corn syrup and heat till sugar is dissolved.

Increase heat and cook till mixture reaches 260 degrees.

Add nuts and butter and continue to cook till thermometer reaches 295 degrees.  Stir constantly.  Add baking soda and vanilla and stir as it foams up and pour immediately between the two sheet pans.

Spread out evenly and thinly to the edges of the pans.  Place on cooling racks and let cool completely.

Remove from pans and break into pieces.
Store in airtight container and store at room temperature.
May we suggest Darjeeling Tea to pair with this recipe?
Recipe Reviews
Write a Review
Bigelow Tea reserves the right to remove any comment from the reviews that we feel is inappropriate or offensive.
*required
Rate this product. 5 is the most favorable.
There are no reviews yet. Be the first to tell us what you think.