Cashew nut brittle
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Cashew nut brittle
  Holiday    Nuts  
Last updated 6/12/2012 12:46:48 AM. Recipe ID 7251. Report a problem with this recipe.
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      Title: Cashew nut brittle
 Categories: Desserts, Candies, Holiday
      Yield: 1 Servings
           -Dottie Cross TMPJ72B
      2 c  Granulated sugar
      1 c  Light corn syrup
      1 c  (2 sticks) unsalted butter
    1/2 c  Water
      3 c  Unsalted raw cashew nuts;
           -coarsely chopped
      2 ts Baking soda
      1 ts Vanilla extract
  Butter 2 baking sheets and set aside. Butter the sides of a 3-quart
  saucepan, and add the sugar, corn syrup, butter, and water. Stir over
  low heat until the butter has melted. Increase the heat and bring the
  mixture to a boil. Continue cooking over moderate heat, without
  stirring, for about 20 minutes, until the temperature reaches 275
  degrees F. (soft-crack stage) on a candy thermometer. Add the cashew
  nuts and continue cooking for about 5 minutes, until the candy
  thermometer registers 295 degrees F. (hard crack stage.) You may stir
  occasionally, if necessary. Remove from the heat and immediately sift
  the baking soda evenly over the surface. (Be careful---the syrup will
  foam up.) Add the vanilla and stir to distribute the soda and vanilla
  throughout the mixture. Pour at once onto the prepared baking sheets.
  Tilt the sheets to spread the brittle about 1/2-inch thick. Allow to
  cool until firm. Break the brittle into pieces and store in an
  airtight container. Variation: Peanuts or other nuts can be added
  instead of the cashews, or you can use a combination of several nuts.
  Always choose the raw unsalted nuts that are available in health-food
  and speciality stores. The nuts will cook and "toast" when added to
  the hot syrup. Makes abouy 2 pounds.

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Recipe ID 7251 (Apr 03, 2005)

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