 |
---------- Recipe via Meal-Master (tm) v8.04
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.
-----
|
