HERDSMAN, PARISH HILL CREAMERY, VERMONT :: RAW COW’S MILK
We love the surprising ways in which brittles, with their sweetness, nuttiness, and spice, complement firm cheeses. Here, we have upped the spice quotient with a yellow curry. The crunch of the brittle plays well with the firm texture of the Herdsman. Talk to your monger about how different Alpine cheeses will call for different nuts in your brittle.
CAUTION: Hot, sticky caramel is not something you want to get on your skin. Trust me. If you are inexperienced with making caramel, I recommend wearing heavy-duty dish gloves and a long-sleeved shirt to help protect your hands and forearms.
YIELD: 2 QUARTS
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
3 cups unsalted cashew pieces
½ teaspoon salt
2 cups granulated sugar
1 cup light corn syrup
1 tablespoon plus 1 teaspoon Madras yellow curry powder
¼ teaspoon ground cayenne pepper
3 tablespoons unsalted butter, at room temperature
½ teaspoon baking soda
Preheat the oven to 300°F.
Spread the nuts on a baking sheet covered with a nonstick baking liner. Sprinkle the nuts evenly with the salt. Set aside.
Combine the sugar, 1 cup of water, and the corn syrup in a medium saucepan. Bring the mixture to a boil over medium heat. Continue cooking the sugar. It will thicken and change color as it cooks.
While the sugar is boiling, place the nuts in the oven to warm up, which will make it easier to spread the brittle.
Once the sugar mixture begins to change color and caramelize, reduce the heat to medium low. When the color reaches medium amber, turn off the heat.
With a heat-resistant spatula, gently stir in the curry powder, cayenne, butter, and baking soda. Mix well.
Remove the nuts from the oven and add to the caramel. Mix well.
Spread the brittle on the warm baking sheet, smoothing it out with the spatula. If the brittle seems too thick to spread, it has cooled down too much. Place the brittle in the oven for 2 minutes, remove, and try to spread again.
Let the brittle cool to room temperature in a dry place. Humidity is sugar’s enemy. Once it gets in, you can’t get it out.
When the brittle is cool, break it into pieces of desired size and store in an airtight container.
Chef’s notes: Work quickly but carefully. The longer you stir the caramel, the cooler it will get and the harder it will be to work with.
Make ahead. It will keep for up to 1 month with no humidity.
Other cheeses to serve with this accompaniment: Gouda, dry Jack, or another firm cheese.
Creative suggestion: Chop the brittle into small pieces and bake into cookies or mix into ice cream for a great added crunch.