Food recipes
Cashew-Cinnamon Brittle
Cashew-Cinnamon Brittle Ingredients: butter, without salt water, bottled, generic sugars, granulated cream, whipped, cream topping, pressurized syrups, corn, light spices, cinnamon, ground butter, without salt nuts, c...
Cashew-Cinnamon Brittle
Ingredients:
butter, without salt
water, bottled, generic
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cinnamon, ground
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda
Directions:
Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT).
Mix together cinnamon and baking soda; set aside.
In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat.
Using a candy thermometer to test it, boil the mixture until it reaches 350F
Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness.
Don't spread it too thin.
Let cool and harden, uncovered, 3045 minutes.
Using your hands, break the brittle into pieces.
Store in an airtight container.
Tip: To wash the saucepan, fill it with water and let it soak overnight.
Ingredients:
butter, without salt
water, bottled, generic
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cinnamon, ground
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda
Directions:
Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT).
Mix together cinnamon and baking soda; set aside.
In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat.
Using a candy thermometer to test it, boil the mixture until it reaches 350F
Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness.
Don't spread it too thin.
Let cool and harden, uncovered, 3045 minutes.
Using your hands, break the brittle into pieces.
Store in an airtight container.
Tip: To wash the saucepan, fill it with water and let it soak overnight.