Food recipes
Buttery Cashew Brittle
Buttery Cashew Brittle Ingredients: sugars, granulated syrups, corn, light water, bottled, generic butter, without salt nuts, cashew nuts, raw leavening agents, baking soda Directions: Combine the sugar, corn syrup, a...
Buttery Cashew Brittle
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda
Directions:
Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally.
Add the butter, stirring gently until the butter melts.
Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
Uncover and cook to soft crack stage (280 degrees), stirring occasionally.
Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees).
Remove from heat and stir in the baking soda.
Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer.
Let cool completely; break into pieces.
Store the candy in an airtight container.
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda
Directions:
Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally.
Add the butter, stirring gently until the butter melts.
Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
Uncover and cook to soft crack stage (280 degrees), stirring occasionally.
Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees).
Remove from heat and stir in the baking soda.
Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer.
Let cool completely; break into pieces.
Store the candy in an airtight container.