Fragrant Indian Brittle

Vegetarian
Gluten Free
Dairy Free
Fragrant Indian Brittle
1500 min.
48
194kcal

Suggestions


Indulge in the delightful world of Fragrant Indian Brittle, a unique dessert that beautifully marries the rich flavors of nuts and spices. This vegetarian, gluten-free, and dairy-free treat is perfect for those seeking a sweet yet wholesome snack. With its enticing aroma of cardamom and the satisfying crunch of almonds, pistachios, and cashews, this brittle is sure to impress your family and friends.

What sets this recipe apart is not just its exquisite taste but also its simplicity. Made with natural ingredients like honey and light corn syrup, it offers a guilt-free indulgence that can be enjoyed by everyone. Whether you're hosting a gathering or simply craving something sweet, this brittle is an excellent choice. Each piece is a burst of flavor, making it a delightful addition to any dessert table.

With a preparation time of just 1500 minutes, you can create a generous batch that serves up to 48 people, making it ideal for parties or special occasions. The process of making this brittle is not only rewarding but also a fun activity to share with loved ones. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will leave your taste buds dancing with joy!

Ingredients

  • 0.5 cup almonds with skin; 2 oz) sliced
  • 0.3 cup plus light
  • teaspoon cardamom pods green ( 8 pods)
  • 0.3 cup honey 
  • 0.5 cup pistachios red shelled coarsely chopped (not dyed ;)
  • 4.5 oz cashew pieces raw coarsely chopped
  • 0.8 teaspoon salt 
  • cups sugar 
  • 48 servings vegetable oil for greasing parchment paper
  • 0.3 cup water 

Equipment

  • baking sheet
  • baking paper
  • oven
  • knife
  • pot
  • wooden spoon
  • kitchen thermometer
  • wax paper
  • rolling pin
  • mortar and pestle
  • pizza cutter

Directions

  1. Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
  2. Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
  3. Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
  4. Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
  5. Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
  6. Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.
  7. Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.

Nutrition Facts

Calories194kcal
Protein1.91%
Fat73.09%
Carbs25%

Properties

Glycemic Index
4.16
Glycemic Load
7.06
Inflammation Score
-1
Nutrition Score
2.7330434468129%

Flavonoids

Cyanidin
0.12mg
Catechin
0.06mg
Epigallocatechin
0.05mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Isorhamnetin
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:193.81kcal
9.69%
Fat:16.26g
25.01%
Saturated Fat:2.45g
15.31%
Carbohydrates:12.51g
4.17%
Net Carbohydrates:12.15g
4.42%
Sugar:11.43g
12.7%
Cholesterol:0mg
0%
Sodium:38mg
1.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.96g
1.91%
Vitamin K:26.65µg
25.38%
Vitamin E:1.44mg
9.63%
Manganese:0.09mg
4.74%
Copper:0.09mg
4.32%
Magnesium:12.06mg
3.02%
Phosphorus:26.79mg
2.68%
Vitamin B6:0.03mg
1.73%
Vitamin B1:0.03mg
1.7%
Iron:0.28mg
1.58%
Zinc:0.23mg
1.52%
Fiber:0.35g
1.42%
Potassium:39.28mg
1.12%
Selenium:0.73µg
1.05%
Source:Epicurious