Cashew nut roast with white chocolate and Sichuan pepper
Votes: 1
Time: 3 hours 50 minutes
Complexity: easily
Quantity: 700 gr.
Complexity: easily
Quantity: 700 gr.
Nutritional value per serving:
Serving size: 1 of 18
Calories 333, total fat 16 G., saturated fats 6 G., proteins 5 G., carbohydrates 45 G., fiber 1 G., cholesterol 5 mg, sodium 180 mg, sugar 39 G.
Serving size: 1 of 18
Calories 333, total fat 16 G., saturated fats 6 G., proteins 5 G., carbohydrates 45 G., fiber 1 G., cholesterol 5 mg, sodium 180 mg, sugar 39 G.
This beautifully crisp, white chocolate-covered candied loaf is filled with a wonderfully spicy flavor that perfectly complements the sweetness of the caramel and chocolate. Chinese five-spice powder is added directly to the caramel, while crushed Sichuan peppercorns and mild arbol chili are used as a topping. Break the hardened candied loaf into pieces, place them in bags, and give them as gifts to friends.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp unsalted butter, plus extra for greasing the pan
- 1.5 cups of sugar
- 3/4 cup dark corn syrup
- 3 cups roasted salted cashews (1 cup chopped cashews)
- 2 teaspoons of baking soda
- 2 tsp Chinese Five Spice Powder
- 1 package (300 g) white chocolate granules
- 1 tbsp. l. torn dried arbol chiles (about 5 pods)
- 1 tbsp Sichuan pepper
- Special equipment: caramel thermometer
We recommend
Recipes with similar ingredients: butter, sugar, corn syrup, cashew nuts, five spice seasoning, white chocolate, pepper de arbol, Sichuan pepper
Cooking the dish according to the recipe:
- Grease a baking sheet with butter and set aside. Combine the sugar, dark corn syrup, and 1 cup water in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 250°F (126°C). Add the butter and all the cashews and continue cooking until the nuts are well coated, about 3 minutes. Stir in the baking soda and Chinese seasoning. Pour the mixture onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then sprinkle with white chocolate and let stand until the granules are soft and melted. Spread the white chocolate into an even layer.
- Place the chili peppers and Sichuan peppercorns in a small skillet and toast over medium heat until fragrant, about 2 minutes. Sprinkle the peppercorns evenly over the white chocolate and let set completely, about 3 hours, then break into pieces.
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