This brittle is wonderful to have around during the holidays and makes a great hostess gift. It is important to have a candy thermometer for this recipe as once the sugar hits 350°F, you have to work very quickly. I usually turn the heat off at 300°F and start working as sugar, like oil, keeps cooking even once the heat is off. With candy making, it is very easy to go from perfect to burnt.
You can use any spices you prefer or just cardamom. I used the Masala spice from Savory Spice Shop.
Indian Spiced Brittle
1 tsp. spice of your choice (cinnamon, ginger), cardamom is also really nice and quite unusual
2 cups sugar
1/4 cup honey or 1/4 cup light corn syrup
1/8 tsp. salt
1/4 cup water
1 cup raw cashews
1/2 cup shelled pistachios
1/2 cup almonds with the skins
Put the first 5 ingredients ingredients into a large heavy bottomed pot over moderately high heat and bring to a boil. Watch the thermometer closely as it will take about 8 to 9 minutes for the syrup to get to 300° F. While the syrup is boiling, prepare a cookie sheet with parchment paper: Spray the sheets lightly with pan coating
Once the syrup is at 300°F, turn the heat off and add the nuts. Stir them quickly and make sure they all get coated. Pour the mass onto the parchement and qucikly spread it out. Place the other piece of parchment on top and with a rolling pin flatten the brittle out into a rectangle. If the brittle gets hard too fast, you can place it into a 300 °oven to get it to soften again and is pliable.
After about 2 minutes, take a large cutting knife and score the brittle into the shapes you like. Allow brittle to cool for about 30 minutes before you break it apart.