Cardamom is a strong, flowery spice so if it's not your thing, I can see other spices easily substituted. Also, brittle is, well, brittle, and I couldn't help but imagine the fillings flying out of my mouth as I ate this so beware. This hasn't stopped me so far, but you know, fair warning.
For many pieces of brittle to give to friends and family:
- 8-10 green cardamom pods
- 1/8 teaspoon cayenne pepper
- 2 cups sugar
- 1/4 cup honey
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 teaspoon salt
- 1 cup raw cashews, coarsely chopped
- 3/4 cup shelled pistachios, coarsely chopped
- 1 tablespoon raw sesame seeds
Lightly oil two 16- by 12-inch sheets of parchment paper with Pam and put 1 sheet, oiled side up, on the counter.
Crush cardamom pods with side of a knife and scrape out seeds, discarding pods. Coarsely crush seeds with a mortar and pestle. Add the salt and cayenne and stir the spices together.
Bring sugar, honey, corn syrup, water, and spices to a boil in a heavy pot (I used my Le Crueset) over moderately high heat, stirring occasionally, until mixture registers 300°F on a candy thermometer.
Add nuts and sesame seeds and cook, quickly stirring until nuts and seeds are coated, about 1 minute. Carefully pour the brittle down the parchment on work surface so it is one long, but thin sheet. Cover with the remaining sheet of parchment, oiled side down.
Cool brittle completely, about 30 minutes. Remove top piece of parchment when cool and hardened and break into nice pieces. The brittle will keep in a covered container for at least a month.