Cashew Brittle

Name: Cashew Brittle
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 72
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 3 Tbsps butter or margarine; 710 milliliters lb cashews; 237 milliliters light corn syrup; 355 milliliters sugar; 1 teaspoon vanilla; 237 milliliters water; 1 teaspoon water

You can never have too many dessert recipes, so give Cashew Brittle a try. Watching your figure? This gluten free and vegetarian recipe has 64 calories, 1g of protein, and 3g of fat per serving. This recipe serves 72. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. If you have vanilla, sugar, water, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 200F. Grease 2 large cookie sheets with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside.

Ingredients you will need

Butter

Candy

Equipment you will use

Baking Sheet

Spatula

Oven

In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.

Ingredients you will need

Baking Soda

Corn Syrup

Vanilla

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Bowl

Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.

Ingredients you will need

Baking Soda

Cashews

Butter

Water

Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

Ingredients you will need

Candy

Equipment you will use

Baking Sheet

Spatula