Fragrant Indian Brittle

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

Suggestions


Indulge your senses with the irresistible taste of Fragrant Indian Brittle—a delightful dessert that beautifully blends the warmth of spices with the rich crunch of nuts. This vegetarian, gluten-free, and dairy-free treat is perfect for gatherings, celebrations, or simply satisfying your sweet tooth.

The mesmerizing aroma of green cardamom infuses each bite, transporting you to the vibrant streets of India, while the combination of almonds, pistachios, and cashews ensures a deliciously satisfying crunch. With just the right amount of sweetness, thanks to maple syrup and honey, this brittle strikes the perfect balance without overwhelming your palate.

What sets this recipe apart is its unique traditional twist that makes it a standout dessert. It's not just tasty—it's a labor of love that offers a rewarding cooking experience. The process of making brittle might seem intricate, but don't be intimidated! With careful attention to detail and a few simple techniques, you’ll create a marvelous confection that will impress your friends and family.

Once cooled, this brittle can be broken into delightful pieces and stored in an airtight container, allowing you to savor your creation for weeks to come. Whether you share it or keep it all to yourself, this Fragrant Indian Brittle is sure to be a beloved treat that brings smiles and satisfaction.

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