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Issue 386: Cashew Brittle Bark

Faigy Grossman

This rich and delicious brittle bark is sure to satisfy your sweet tooth

Wednesday, April 12, 2017

 Mishpacha-Recipe

Food prep by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

A takeoff on Viennese crunch, this rich and delicious brittle bark is sure to satisfy your sweet tooth. It’s also quick and easy to make; a great treat to have on hand!

INGREDIENTS

YIELDS 12 MUFFINS

  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 Tbsp margarine
  • ¼ cup roasted chopped cashews (unsalted)
  • 3 oz (85 g) bittersweet chocolate
  • ¼ cup chopped almonds


PREPARATION

Line a baking sheet with parchment paper. Place sugars in a small saucepan over medium flame, and heat without stirring until completely melted (about 8 minutes). Remove from heat and stir in margarine until melted. Stir in cashews and quickly pour onto parchment paper, spreading and flattening with the back of a spoon. Allow brittle to cool for 10 minutes.
Meanwhile, in a separate small pot, heat chocolate over low flame until melted and smooth. Spread chocolate over brittle and sprinkle with chopped almonds. Allow brittle bark to harden, then break into pieces. Store in a cool, dry place.

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