This is the new peanut brittle, and it's vegan! While it is easiest to do as the recipe instructs and simply pour the hot caramel with the cashews onto the baking sheet before breaking into pieces, sometimes for aesthetic reasons, I like to spoon the caramel onto the sheets into round pools as shown in the photograph.
Makes 24 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 cups white granulated sugar (I prefer unrefined can sugar)
- 1 cup maple syrup
- 3 cups raw cashew pieces
- 2 t. dairy-free soy margarine
- 2 t. baking soda
- 1 t. vanilla extract
- 12 ounces dark dairy-free chocolate
1. Line a large baking sheet with parchment paper. Grease the parchment with dairy-free soy margarine. Set aside.
2. Place the sugar and maple syrup in a microwave-safe bowl, stirring well to combine. Microwave on high for 3 minutes, remove the bowl and stir vigorously, then return the bowl to the microwave and microwave for 2 minutes longer. Remove the bowl and add the cashews and soy margarine, stirring well to combine. Return the bowl to the microwave and microwave on high for 30-45 seconds, or until the mixture is a deep golden amber in color. Remove the bowl carefully (mixture will be VERY hot) from the microwave, and quickly stir in the baking soda and vanilla, until the mixture is well combined and bubbles and foams. Pour the mixture onto the prepared sheet and allow the brittle to cool completely for about 30 minutes or until set. Break the brittle into pieces of desired size.
3. Melt the chocolate in a double boiler, a stainless steel bowl set over a pan of boiling water, or the microwave. Using two forks, dip each of the brittle pieces into the dark chocolate, taking care to shake the excess from the pieces, returning the candies to the pan as you work. Allow the chocolate to set completely before serving, about 1-2 hours (this can be expedited by placing the candies in the refrigerator if necessary). Serve at room temperature.