White Chocolate and Sichuan Cashew Brittle White Chocolate and Sichuan Cashew Brittle

White Chocolate and Sichuan Cashew Brittle

You probably only think of brittle as something you see at grandma's house during the holidays. It's typically overly sweet, cavity inducing and something you prefer to avoid. We're here to change that! This elevated recipe, transforms grandma's brittle to to something a little more gourmet and crave-worthy! White chocolate, Sichuan peppercorns, and Chinese five spice create a harmonious balance of sweet and spicy. Paired with salty cashews, this brittle takes on the creamiest and crunchiest texture of your dreams!

PREP: 5 Min. | COOK: 10 Min. | TOTAL: 3HR 50 Min.



  • 1 tablespoon unsalted butter, plus more for the baking sheet
  • 1 1/2 cups sugar
  • 3/4 cup dark corn syrup
  • 3 cups roasted salted cashews, 1 cup chopped
  • 2 teaspoons baking soda
  • 2 teaspoons Chinese five-spice powder
  • One 11-ounce bag white chocolate chips
  • 1 tablespoon torn dried arbol chiles
  • 1 tablespoon Sichuan peppercorns  

How To Make

STEP 1: Butter a baking sheet and set aside.

STEP 2: Bring the sugar, dark corn syrup and 1 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Cook until a candy thermometer registers 260°F.

STEP 3: Stir in the butter and all the cashews and continue to cook until the cashews are well coated and not clumpy, about 3 minutes. Stir in the baking soda and five-spice powder.

STEP 4: Pour onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then top with the white chocolate and let sit until the chips are soft and spreadable. Spread into a smooth layer.

STEP 5: Put the chiles and peppercorns into a small skillet over medium heat and toast until fragrant, about 2 minutes. Sprinkle evenly over the white chocolate and let set completely, about 3 hours, then break into pieces. 


Image by Matt Armendariz. Original recipe by Food Network Kitchen.


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