Spicy Asian Brittle
This Asian brittle combines sweet and hot flavors in each bite. Each sticky cluster includes almonds, cashews, sesame sticks, and wasabi peas and is spiced with ginger, crushed red pepper, and soy sauce.
- Yield: Makes 1 1/2 pounds
Photography: Richard Gerhard Jung
Source: Martha Stewart Weddings, Winter 2002
- 1 1/2 cups almonds, toasted
- 1 1/2 cups cashews, toasted
- 1/2 cup wasabi peas
- 1/2 cup sesame sticks
- 2 tablespoons sesame seeds
- 1 teaspoon crushed red-pepper flakes
- 1 teaspoon ground ginger
- 1 cup sugar
- 3 tablespoons soy sauce
Line a baking sheet with a Silpat baking mat; set aside. In a medium bowl, stir together the almonds, cashews, wasabi peas, sesame sticks, sesame seeds, pepper flakes, and ginger.
In a medium saucepan over medium high heat, stir together sugar and 1/2 cup water until sugar is dissolved. Bring to a boil, brushing down sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
Cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 10 minutes. Remove from heat; stir in the soy sauce, and add nut mixture, stirring to coat.
Pour onto prepared baking sheet. Use the back of an oiled spoon to flatten; let cool completely. Break brittle into bite-size pieces. Nut brittle can be stored in an airtight container up to 1 week.