| Recipes |
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| Buttery Cashew Brittle 2 cups sugar 1 cup light-colored corn syrup 1/2 cup water 1 cup butter 3 cups (about 12 ounces) raw cashews, coarsely chopped 1 teaspoon baking soda, sifted Directions 1. Combine sugar, corn syrup, and water in a 3-quart saucepan. Cook and stir until sugar dissolves. Bring mixture to boiling; add butter and stir until butter is melted. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderated, steady rate, stirring occasionally, until thermometer registers 280 degree F, the soft-crack stage (about 35 minutes). 2. Stir in cashews; continue cooking over medium-low heat, stirring frequently until thermometer registers 300 degree F, the hard-crack stage (10 to 15 minutes more). 3. Remove pan from heat; remove thermometer. Quickly stir in the baking soda, mixing thoroughly. Pour mixture onto 2 buttered baking sheets or 2 buttered 15 x 10 x 1-inch pans. 4. As the cashew brittle cools, stretch it out by lifting and pulling with 2 forks from the edges. Loosen from pans as soon as possible; pick up sections and break them into bite-size pieces. Store tightly covered. Makes 2 1/2 pounds. (72 servings). |
Each recipe added to this collection will be one that my family has
personally tried and loved.
personally tried and loved.
This brittle was easy to fix and tastes
so very good. It is a recipe that I will
continue to make for my family.
so very good. It is a recipe that I will
continue to make for my family.