CASHEW BRITTLE
I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. -Rhonda Glenn, Prince Frederick, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.
CASHEW BRITTLE
Incredibly quick and easy, but absolutely delicious. I have a peanut allergy and absolutely loved this cashew brittle. You'll want to make it again and again.
Provided by Criss & Sarah
Categories Desserts Candy Recipes Nut Candy Recipes
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
- Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
- Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
- Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 263.1 mg, Sugar 21.2 g
CASHEW BRITTLE
My parents own a candy store and my Dad is always trying something with a twist. I love cashews so this is his answer for a brittle.
Provided by edgar5rus
Categories Candy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix baking soda, 1-teaspoon water and vanilla and set aside.
- Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle.
- Cook over medium heat until 240 degrees on a candy thermometer.
- Add butter and cashews.
- Cook until 300 degrees on candy thermometer.
- Immediately turn off the heat.
- Quickly stir in baking soda mixture until light and foamy.
- Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
- Cool completely: at least 1 hour.
- Break into pieces and store in a covered container.
- This makes about 3.25 lbs of brittle.
Nutrition Facts : Calories 1209.5, Fat 55.4, SaturatedFat 14.3, Cholesterol 20.4, Sodium 957.7, Carbohydrate 177.4, Fiber 3.1, Sugar 120.5, Protein 15.8
BUTTERY CASHEW BRITTLE
Yummy brittle....just don't try to make it on a day with high humidity. It will turn out too sticky. Also, if your cashews aren't roasted, be sure to throw them in the oven for a bit.....it adds a great deal to the taste! The 20 minute prep time is the time to roast the cashews if necessary.
Provided by breezermom
Categories Candy
Time 45m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
- Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
- Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
- Store the candy in an airtight container.
CASHEW BRITTLE
Steps:
- 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.
- note
- 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.
MICROWAVE CASHEW BRITTLE
Easy buttery cashew brittle made in the microwave in just about 10 minutes. Every time I make this it disappears very fast. Warning: once you start you can't stop.
Provided by Marie Berron
Categories Desserts Candy Recipes Nut Candy Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly butter a baking sheet with 1 teaspoon butter.
- Mix cashews, sugar, and corn syrup in a medium microwave-safe bowl. Microwave on high for 4 minutes. Remove, stir, and microwave for another 3 minutes. Remove and add 1 tablespoon butter, vanilla extract, and butter flavoring; stir to combine. Microwave for 2 minutes.
- Remove from the microwave and add baking soda; stir and fold until mixture is fluffy. Work quickly and spread mixture evenly on the prepared baking sheet. Let it sit until completely cooled. Break into pieces and keep in a airtight bag or container.
Nutrition Facts : Calories 740.3 calories, Carbohydrate 104 g, Cholesterol 10.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.7 g, Sodium 806.2 mg, Sugar 64.5 g
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4.8/5 (12)Total Time 1 hrCategory DessertCalories 221 per serving
- Line a baking sheet with a lightly buttered sheet of aluminum foil (or to reduce the chance of getting greasy brittle use parchment without buttering)
- Optional but highly recommended: heat oven to 200F and warm the baking sheet to get it ready for the last step.
- In a heavy, medium-sized saucepan, combine the butter, sugar, and corn syrup and warm over medium-low heat
- Stir occasionally and continue heating until the temperature reaches 290 degrees on a candy thermometer (approximately 20 to 30 minutes, will depend on the power of your burner)
CASHEW BRITTLE - MY COUNTRY TABLE
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Servings 1Estimated Reading Time 4 minsCategory CandyTotal Time 20 mins
- Add the sugar, water, corn syrup and salt to a large saucepan. Cook over medium heat, stirring constantly until the sugar has dissolved. Continue cooking over medium heat until mixture reaches 250 degrees (a hard ball) on a candy thermometer. Add the cashews and continue cooking until mixture reaches 290 degrees (a hard crack) on a candy thermometer. Remove from heat. Note: If you don’t have a candy thermometer, you can check the candy in cold water. Click here to see how to test candy in cold water.
- Pour onto the prepared baking sheet and spread thin with a spatula. Allow candy to set for 1 to 2 hours until set, or place in a freezer for 15 minutes.
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4.8/5 (4)Total Time 25 minsCategory DessertCalories 127 per serving
- Line a rimmed baking sheet with parchment paper and butter both sides of a rubber or silicone spatula which you'll use to spread brittle after pouring it on the baking sheet.
- Combine sugar, water, butter and corn syrup in a medium saucepan and place over medium-high heat. Cook and stir until the mixture comes to a boil. Cook, stirring often, until caramel temperature reaches 300°F on a candy thermometer (hard crack stage). Remove from heat and stir in baking soda (mixture will get foamy and increase in volume). Stir in nuts and scrape onto prepared baking sheet. Use the buttered spatula to help you spread the brittle in a single layer that is as even as possible.
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