Name: Fragrant Indian Brittle
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes about 4 to 5 dozen pieces
Ingredients: Vegetable oil for greasing parchment paper; 1 teaspoon green cardamom pods (about 8 pods); 2 cups sugar; 1/4 cup mild honey; 1/4 cup light corn syrup; 1/4 cup water; 3/4 teaspoon salt; 1 cup raw cashews, coarsely chopped (4 1/2 oz); 1/2 cup shelled pistachios (not dyed red; 2 1/4 oz), coarsely chopped; 1/2 cup sliced almonds (preferably with skin; 2 oz); parchment paper; a candy thermometer

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Photo by Romulo Yanes

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.

Cooks' note:

Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.

Recipe notes

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