Coconut Cardamom Cashew Brittle

Fondly referred to as "CoCoCaCa," this brittle has become a favorite of my friends and family who receive it in their holiday boxes. 


Line a baking sheet with parchment paper and rub some butter all over it. 

Have your ingredients measured out in advance - candy making goes fast! And be careful. Sugar burns are uncomfortable, to say the least. 

In a small bowl, combine: 

2 Tb butter
1.5 tsp ground cardamom
1 tsp kosher salt
1 tsp baking soda

In another bowl, combine:

1 cup dry roasted cashews
1 cup unsweetened coconut; lightly toasted

Set both bowls aside. In a heavy-bottomed medium or large pot (dutch oven is best), combine 2 cups of sugar,  1 cup corn syrup, and 1/2 cup water. Stir just until combined; bring to a boil. Cook, without stirring, until a candy thermometer reaches 335°. Remove from heat; stir in all remaining ingredients. The mixture will bubble because of the baking soda - don't freak! :) Quickly pour mixture onto prepared pan, spreading evenly. Cool completely (about 1 hour, if you can); break into pieces. Share liberally.