Food recipes
White Chocolate Cashew Brittle
White Chocolate Cashew Brittle Ingredients: butter, without salt sugars, granulated water, bottled, generic nuts, cashew nuts, raw shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nut...
White Chocolate Cashew Brittle
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
Directions:
Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
This only takes a few minutes and will burn if left unattended.
Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
Combine the butter, sugar and water in a large heavy saucepan.
Stir over medium heat until ingredients are combined.
Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
Let sit for about an hour.
Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
Once cooled, use a very sharp french knife and cut into 1" squares.
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
Directions:
Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
This only takes a few minutes and will burn if left unattended.
Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
Combine the butter, sugar and water in a large heavy saucepan.
Stir over medium heat until ingredients are combined.
Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
Let sit for about an hour.
Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
Once cooled, use a very sharp french knife and cut into 1" squares.