Using two forks, lift and pull candy as it cools.

Immediately pour onto the prepared baking sheets. Quickly sprinkle baking soda over corn syrup mixture, stirring constantly. Vanilla: A teaspoon of vanilla extract enhances the overall flavor of the cashew brittle. Corn syrup: Light corn syrup adds even more sweetness and helps the batter come together. Sugar: A cup of white sugar ensures perfectly sweet cashew brittle.

Remove saucepan from heat remove thermometer. If you only have unsalted nuts, make sure to add a pinch of salt.

Stir in cashews continue cooking over medium-low heat, stirring frequently, until thermometer registers 295☏, hard-crack stage (15 to 20 minutes more).

Adjust heat as necessary to maintain a steady boil. Reduce heat to medium-low continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 275☏, soft-crack stage (about 30 minutes). Cook and stir over medium-high heat until mixture boils. In saucepan combine sugar, corn syrup, the water, and 1/4 cup butter. Butter the sides of a 3-quart heavy saucepan.

Butter two large baking sheets set aside.

In saucepan combine sugar, corn syrup, the water, … From bhg.comĤ/5 (9) Total Time 1 hr Servings 2 Calories 63 per serving Butter two large baking sheets set aside. Store in airtight container at room temperature. Recipe by SHORECOOK Updated on OctoPrep Time: 10 mins Cook Time: 10 mins Additional Time: 30 mins Total Time: 50 mins Servings: 15 Jump to Nutrition Facts This gift-worthy cashew brittle is sweet, crunchy, and absolutely irresistible.

Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula.

Quickly stir in baking soda mixture until light and foamy.

(Watch carefully so mixture does not burn.) Immediately remove from heat. Cook about 13 minutes, stirring constantly, to 300☏ or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Cook over medium heat about 25 minutes, stirring occasionally, to 240☏ 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. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. In small bowl, mix baking soda, 1 teaspoon water and the vanilla set aside.(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. Grease 2 large cookie sheets with butter keep warm in oven. I rarely use corn syrup myself so I’m okay with using on rare occasions, and only for specific purposes such as these. Some of your are probably horrified about me encouraging the use of light corn syrup but remember, this recipe only uses a very small amount AND I’m recommending it mostly for novice “sugar boilers”. The corn syrup adds moisture to your mixture and helps to prevent the crystallization from occurring. I know cooking sugar can seem kinda scary, but as long as you have a trusty candy thermometer, don’t agitate your boiling sugar too much (which can cause your sugar to crystallize) and really do use a pot with tall sides, you should be a-okay! We do incorporate a tid bit of light corn syrup here and I do actually recommend this for anyone cooking sugar or making brittle for the very first time….it’s sort of like cream of tartar for egg whites it’s an insurance policy. This year though I’m trying to be less stubborn and finally make holiday candy!! I love things like toffee, brittle, almond roca, etc, so today we have a Salted Cashew Brittle for you! The cashews add a nice dose of savory decadence to the brittle that I prefer over peanuts. They’re a little candy-ish I suppose, but still a little different.

I don’t usually make candy over the holidays because everyone is making holiday candy of sorts during the holidays, so I usually try to make something a little different like these homemade, Salted Gingersnap Mallomars we posted last week.

Cashew brittle near me