Cashew Brittle Made With Honey Recipes

HONEY ROASTED CASHEWS

Steps:

• Preheat the oven to 300 F degrees.
• In a small microwave-safe bowl, add the butter.
• Microwave for 25-30 seconds until the butter is melted. Add the honey and stir to mix and soften the honey. Add the salt (to taste.)
• Pour the honey mixture onto the nuts and toss to coat.
• Spread parchment paper over the baking sheet and dump the nut mixture into the baking sheet. Use a spoon to spread out the mixture so the nuts are all flat and not bunched up. This will help them bake evenly.
• Bake for 8 minutes. Remove from the oven, stir the nuts and bake another 5-8 minutes.
• Remove from the oven and allow to cool.

CASHEW BRITTLE

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.

CASHEW BRITTLE

Steps:

• Heat oven to 200°F. 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.
• 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 240°F 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.
• Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F 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.
• 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.

CASHEW BRITTLE MADE WITH HONEY

Steps:

• 1. Boil the honey and water until the mixture reaches soft ball stage 234 degrees on a candy thermometer.
• 2. Add the nuts, stirring constantly while boiling mixture 10-12 minutes or until the mixture turns a golden color.
• 3. Remove pan from the heat. Add the vanilla, butter and baking soda. Mix well.
• 4. Pour brittle on a parchment paper lined cookie sheet. When cool break into pieces.

GRANDMA MYRNA'S HONEY-WALNUT BRITTLE

Steps:

• Grease a large baking sheet with butter.
• Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
• Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
• Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.

HEAVENLY NUT & HONEY CANDY

Steps:

• Combine water and honey in a small saucepan. Bring to a boil, then reduce heat to medium low. You want the mixture to continue boiling, but not spill out of your pan.
• Boil until you mixture reads 245°F on a candy thermometer. (TIP: A candy thermometer is the easiest way to make sure you've cooked your honey candy to just the right temperature. However, if you don't have one handy, you can try this "soft ball" test that uses cold water, explained here.)
• Add nuts to mixture and stir. Cook for about 10 more minutes, until your mixture is a rich golden brown in color. Constantly whisk to prevent scorching.
• Remove pan from heat and stir in baking soda, butter, and vanilla extract. Whisk until well combined.
• Pour on a silicon baking mat or parchment paper and allow to cool. Spread, only if needed - you want the brittle to be about 1/4" thick (not counting the nuts).
• When the candy is completely cool, break into smaller, easy-to-handle pieces. (TIP: For easier breaking, you can also place in the freezer for 5 minutes after the candy has already reached room temperature.)

CASHEW BRITTLE

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.

EASY HONEY ROASTED CASHEWS

Steps:

• Melt butter in microwave in microwave safe dish and stir in measured honey. You can melt in small bursts to avoid burning your butter.
• Pour cashews into a large mixing bowl. You are going to stir them around so have enough room.
• Pour butter honey mixture over cashews and gently toss to coat all pieces.
• Spread honey coated nuts on a flat baking sheet lined with parchment paper. (If you do not have parchment paper - you can instead butter the pan surface well.)
• If desired, sprinkle a bit of sea salt on the honey coated cashews. This can be repeated when they are removed from the oven if you want a saltier taste.
• Place cashews in an oven preheated to 325° F and cook for about 12-14 minutes - stirring every 4 minutes to promote even cooking. Don't let them burn - oven cook times can vary. Remove from over and let cool for 4-5 minutes. Take a spatula or wooden spoon and stir the cooling nuts. Don't eat them yet !! You will burn your tongue! This stir during the cooling process helps prevent some sticking together.
• When completely cool, your honey roasted cashews are ready to enjoy. Store them in an air-tight container on the counter for 4-5 days. If they last that long.