Try a nutty twist on homemade old-fashioned peanut brittle with cashew and vanilla chai.
Created by Daniel J Lestrud, CEC,CCE
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Ingredients
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2 cups water
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4 tea bags of Bigelow Vanilla Chai Tea
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3 cups sugar
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1 1/2 cups corn syrup
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4 cups raw cashews
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2 tablespoons unsalted butter
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1 tablespoon baking soda
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1 teaspoon vanilla extract
Instructions
Bring water to a boil and steep tea bags for ten minutes.
Line two ½ sheet pans with silicon baking sheets and coat with butter, keep warm in oven (warm-200 degrees).
Coat inside of stainless steel 4 quart sauce pan with whole butter and add tea, sugar and corn syrup and heat till sugar is dissolved.
Increase heat and cook till mixture reaches 260 degrees.
Add nuts and butter and continue to cook till thermometer reaches 295 degrees. Stir constantly. Add baking soda and vanilla and stir as it foams up and pour immediately between the two sheet pans.
Spread out evenly and thinly to the edges of the pans. Place on cooling racks and let cool completely.
Remove from pans and break into pieces.
Store in airtight container and store at room temperature.