Bear N Mom Recipes - Cashew Brittle
In the Fall, the taste buds turn to special treats that our parents and grandparents made for us.
We learned to make brittle in cooking class when I was in junior and senior high school. Girls were required to take at least one semester of sewing and one semester of cooking classes.
I'm sure you are all familiar with peanut brittle and the wonderful taste of this hard tack candy. There is only one candy that is better in this line because of the wonderful cashew taste.
- 2 cups sugar, can be brown
- 1 cup light corn syrup
- 1/2 cup water
- 1 cup butter
- 3-1/2 cups cashews, chopped
- 1 teaspoon baking soda
- 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 moderate, steady rate, stirring occasionally, until thermometer registers 280 degree F, the soft-crack stage (about 35 minutes).
- 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).
- Remove pan from heat; remove thermometer. Quickly stir in the baking soda, mixing thoroughly. Pour mixture onto 2 buttered baking sheets or 2 buttered 15x10x1-inch pans.
- 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).
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 2 g||10%|
|Carbohydrates 11 g||4%|
|Protein 1 g||2%|
|Cholesterol 7 mg||2%|
|Sodium 47 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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