Cashew and White Chocolate Brittle with Sichuan Peppercorns

  • Yield : 1 1/2 pounds (8 large pieces)
  • Cook Time : 30m
  • Ready In : 50m
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  • 1 tablespoon unsalted butter, plus more for the baking sheet
  • 1 1/2 cups sugar
  • 3/4 cup dark corn syrup
  • 3 cups roasted salted cashews, 1 cup chopped
  • 2 teaspoons baking soda
  • 2 teaspoons Chinese five-spice powder
  • One 11-ounce bag white chocolate chips
  • 1 tablespoon torn dried arbol chiles (from about 5 chiles)
  • 1 tablespoon Sichuan peppercorns


Step 1

Butter a baking sheet and set aside. Bring the sugar, dark corn syrup and 1 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Cook until a candy thermometer registers 260 degrees F. Stir in the butter and all the cashews and continue to cook until the cashews are well coated and not clumpy, about 3 minutes. Stir in the baking soda and five-spice powder. Pour onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then top with the white chocolate and let sit until the chips are soft and spreadable. Spread into a smooth layer.

Step 2

Put the chiles and peppercorns into a small skillet over medium heat and toast until fragrant, about 2 minutes. Sprinkle evenly over the white chocolate and let set completely, about 3 hours, then break into pieces.

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