Food recipes
Cashew Brittle
Cashew Brittle Ingredients: syrups, corn, light sugars, granulated salt, table leavening agents, baking soda nuts, cashew nuts, raw butter, without salt Directions: Line a nonstick sheet pan with parchment or a silico...
Cashew Brittle
Ingredients:
syrups, corn, light
sugars, granulated
salt, table
leavening agents, baking soda
nuts, cashew nuts, raw
butter, without salt
Directions:
Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat.
Cook until the temperature reaches 310 degrees F on a candy thermometer.
Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly.
The mixture will stay opaque.
Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon.
Cool for 1 1/2 hours.
Break into 2-inch pieces.
A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.
Ingredients:
syrups, corn, light
sugars, granulated
salt, table
leavening agents, baking soda
nuts, cashew nuts, raw
butter, without salt
Directions:
Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat.
Cook until the temperature reaches 310 degrees F on a candy thermometer.
Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly.
The mixture will stay opaque.
Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon.
Cool for 1 1/2 hours.
Break into 2-inch pieces.
A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.