📝 About This Recipe
A beloved staple of Haitian street food, Tablet Noix is a decadent, crunchy cashew brittle that perfectly captures the soul of the Caribbean. Unlike thin American brittles, this version is thick and rustic, featuring buttery cashews simmered in dark cane sugar, ginger, and aromatic spices. It is a nostalgic treat that balances the deep, smoky notes of molasses with a bright hint of lime and warm cinnamon.
🥗 Ingredients
The Nut Base
- 3 cups Raw Cashews (unsalted, whole or large halves)
Syrup & Aromatics
- 2 cups Dark Brown Sugar (packed; ideally Muscovado or Haitian Rappadou if available)
- 1/2 cup Water
- 2 tablespoons Fresh Ginger (finely grated or minced)
- 1 Cinnamon Stick (whole)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 whole Star Anise (optional, for depth)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 teaspoon Vanilla Extract (pure extract)
- 1 teaspoon Lime Zest (from about half a lime)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
Prepare your workspace: Line a large baking sheet with parchment paper or a silicone mat. Alternatively, lightly grease a clean marble surface or large wooden cutting board with a neutral oil.
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2
Toast the cashews: In a dry skillet over medium heat, lightly toast the raw cashews for 5-7 minutes, tossing frequently until they are fragrant and just barely golden. Set aside.
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3
Combine the sugar and liquids: In a heavy-bottomed saucepan or a traditional Dutch oven, combine the dark brown sugar, water, grated ginger, cinnamon stick, and star anise.
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4
Dissolve the sugar: Place the pot over medium heat and stir constantly until the sugar has completely dissolved and the mixture begins to bubble.
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5
Simmer the syrup: Allow the mixture to boil gently without stirring for about 8-10 minutes. Use a candy thermometer to monitor the temperature; you are looking for the 'soft crack' stage, roughly 270°F-280°F (132°C-138°C).
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6
Infuse flavors: Stir in the salt, nutmeg, and lime zest. The mixture will be thick, dark, and highly aromatic.
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7
Add the nuts: Carefully remove the cinnamon stick and star anise. Fold in the toasted cashews, ensuring every nut is thoroughly coated in the bubbling sugar syrup.
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8
Concentrate the mixture: Continue to cook the cashews in the syrup for another 5 minutes, stirring frequently with a wooden spoon. The sugar will start to look slightly grainy and cling tightly to the nuts.
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9
Final additions: Stir in the butter and vanilla extract. The butter will give the brittle a slight sheen and a more tender snap.
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10
Test for readiness: Drop a small amount of the syrup into a bowl of ice water. If it hardens immediately into a firm, brittle thread, it is ready.
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11
Shape the tablet: Working very quickly before the sugar sets, use a large spoon to drop mounds of the mixture onto your prepared parchment paper. You can make them into individual rounds or one large sheet to be broken later.
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12
Flatten: If making rounds, use the back of a lightly oiled spoon to flatten the mounds to about 1/2 inch thickness.
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13
Cool: Let the Tablet Noix cool completely at room temperature for at least 30-45 minutes. Do not refrigerate, as the humidity can make the sugar sticky.
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14
Store: Once fully hardened and 'snappy,' peel the brittle off the paper. Store in an airtight container with parchment paper between layers to prevent sticking.
💡 Chef's Tips
For the most authentic flavor, use 'Rappadou' (Haitian unrefined cane sugar) if you can find it at a Caribbean market. Avoid making this on a very humid or rainy day, as the sugar will absorb moisture from the air and become tacky rather than crunchy. If you prefer a spicier kick, increase the fresh ginger or add a pinch of cayenne pepper. Be extremely careful when handling the hot sugar syrup; it can cause severe burns. To clean your pot easily afterward, fill it with water and bring it to a boil to dissolve the hardened sugar.
🍽️ Serving Suggestions
Serve as a sweet snack alongside a cup of strong Haitian coffee (Café Touyé). Pair with a glass of cold ginger tea or a refreshing limeade to cut through the richness. Crumble smaller pieces over vanilla bean ice cream for a sophisticated Caribbean sundae. Pack into cellophane bags with a ribbon for a beautiful, homemade food gift. Enjoy as a midday 'remonte' (pick-me-up) with a slice of sharp cheddar cheese.