SHORECOOK'S CASHEW BRITTLE
Through the years I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. This is one of my biggest requests at Christmas. It makes a nice thank-you gift as well and is a hit at bake sales.
Provided by SHORECOOK
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 15
Number Of Ingredients 7
Steps:
- Grease a baking sheet with 1 tablespoon butter.
- Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
- Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 26.2 g, Cholesterol 4.1 mg, Fat 7.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 189.3 mg, Sugar 17 g
CASHEW-CINNAMON BRITTLE
Steps:
- Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store 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.
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 (MICROWAVE)
From GE Microwave cookbook, 1977. Fast and easy brittle that sure beats standing over the stove stirring! Have made this so many times I can count them all.
Provided by LAURIE
Categories Candy
Time 13m
Yield 1 pound
Number Of Ingredients 6
Steps:
- In 1 1/2 qt casserole, stir together sugar and syrup.
- Micro on high for 4 minutes.
- Stir in cashews.
- Micro on high 3-5 minutes only until light brown.
- Add butter and vanilla, blending well.
- Micro on high 1-2 minutes more.
- Nuts will be lightly browned and syrup very hot!
- Add baking soda and stir gently stir until light and foamy.
- Pour onto lightly greased cookie sheet.
- Cool 30-60 minutes.
- Break into small pieces and store in airtight container.
- NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.
Nutrition Facts : Calories 2088.6, Fat 67.6, SaturatedFat 14.9, Cholesterol 10.1, Sodium 2268.4, Carbohydrate 376.2, Fiber 4.1, Sugar 252.9, Protein 21
BUTTERY CASHEW BRITTLE
My favorite! This is a wonderful treat for the holidays, and makes a lovely hostess gift as well. You can use peanuts in place of the cashews, if you like.
Provided by BecR2400
Categories Candy
Time 20m
Yield 3 lbs., 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients (except cashews) in a heavy saucepan over medium heat.
- Spread cashews in a single layer on a well-buttered parchment lined cookie sheet.
- Let mixture boil (stirring occasionally) for about 18-20 minutes, until foamy and caramel colored.
- Pour over cashews, chill and break into brittle.
Nutrition Facts : Calories 407, Fat 31, SaturatedFat 16.1, Cholesterol 61, Sodium 565.5, Carbohydrate 32.8, Fiber 0.5, Sugar 26.6, Protein 2.9
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
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.
HOT CHILE CASHEW BRITTLE
A nut brittle with a difference! I can't wait to try this recipe!! Hot chile! Great for gifts! Can be stored in an airtight container for up to two weeks. On a heat scale this nut brittle is medium, you can adjust the heat to your own tastes. Now I have to find green chile powder!!!
Provided by Elly in Canada
Categories Candy
Time 45m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Using a cookie sheet with sides, grease with oil and set aside.
- Combine the sugar, water, cream of tartar and chile powders in a saucepan.
- Cook the mixture over high heat, stirring continuously with a wooden spoon, until it turns a light golden colour ( approximately 10-12 minutes).
- Be very careful working with this caramel as it is extremely HOT!
- Brush down the sides of the pan twice with a pastry brush dipped in water to prevent the mixture from crystallizing.
- While stirring, add the cashews.
- When nuts are completely coated, remove the caramel from the heat and pour onto the cookie sheet, spreading it out with the spoon. Do this step as quickly as possible because the candy sets up fast!
- Allow brittle to cool 30 minutes.
- Break into pieces with your hands. Store in an airtight containers.
- An important note: Red chile powder is made from hot red chiles that have been dried and ground. Do not confuse chile powder with chili powder, the common spice used to make chili.
- Source: Chile Pepper magazine.
Nutrition Facts : Calories 847.2, Fat 38.9, SaturatedFat 7.2, Sodium 458.1, Carbohydrate 123.6, Fiber 2.7, Sugar 103.5, Protein 10.7
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- 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)
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