Food recipes
Salted Caramel Nut Brittle
Salted Caramel Nut Brittle Ingredients: butter, without salt sugars, granulated water, bottled, generic syrups, corn, light nuts, cashew nuts, raw nuts, almonds seeds, pumpkin and squash seeds, whole, roasted, without...
Salted Caramel Nut Brittle
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, cashew nuts, raw
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
Directions:
Line a 15x10x1-inch baking pan with Reynolds Wrap Non-Stick Foil; set aside.
Melt the butter in a 2-quart heavy saucepan over medium heat.
Stir in sugar, water and corn syrup.
Bring to boiling over medium-high heat, stirring until sugar is dissolved.
Avoid splashing side of saucepan.
Clip a candy thermometer to side of pan.
Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle.
This will take about 18 minutes.
Adjust heat as necessary to maintain a steady boil.
Watch carefully the last 5 minutes to prevent overcooking.
Remove from heat and remove the thermometer.
Pour into the prepared baking pan.
Tilt pan to spread mixture evenly.
Let stand 2 minutes.
In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds.
Sprinkle evenly over candy mixture.
Set baking pan on a wire rack.
Cool completely and break into large pieces to serve.
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, cashew nuts, raw
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
Directions:
Line a 15x10x1-inch baking pan with Reynolds Wrap Non-Stick Foil; set aside.
Melt the butter in a 2-quart heavy saucepan over medium heat.
Stir in sugar, water and corn syrup.
Bring to boiling over medium-high heat, stirring until sugar is dissolved.
Avoid splashing side of saucepan.
Clip a candy thermometer to side of pan.
Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle.
This will take about 18 minutes.
Adjust heat as necessary to maintain a steady boil.
Watch carefully the last 5 minutes to prevent overcooking.
Remove from heat and remove the thermometer.
Pour into the prepared baking pan.
Tilt pan to spread mixture evenly.
Let stand 2 minutes.
In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds.
Sprinkle evenly over candy mixture.
Set baking pan on a wire rack.
Cool completely and break into large pieces to serve.