It’s sweet, simple, salty, crunchy and slightly addictive. Best part is this brittle won’t break your teeth This recipe was created for Dixie Crystals by BigBear’sWife, post and words written are 100 mine as always. Moisture is the enemy of sugar-based anything.)īasically this cashew brittle is your perfect last-minute Christmas or anytime treat. This easy homemade cashew brittle is easy to make and great to give away to friends and family around the holidays or perfect for nibbling on while watching a movie at home. Wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystalizing. Set over low heat and, stirring constantly, allow the sugar to completely dissolve (see note). (Avoid humid environments with this stuff. Add sugar to a small saucepan and pour over 120ml (1/2 cup) of cool water. Then immediately after spreading, sprinkle on some of that flaky sea salt–you want to get it on while the brittle is still a little tacky to the touch so that it adheres.Īfter the brittle cools, you break it into a bunch of jagged, rustic pieces and store it in airtight container and store it at room temperature where it keeps for several weeks. You want to get the cashews relatively evenly distributed, though some of amount of clumping is almost inevitable. Cook over medium heat, stirring often, until the sugar dissolves. So be fearless and pour it out and spread with gusto. 1 cup light corn syrup 1/2 cup water 3 cups cashews 1 teaspoon baking soda Steps to Make It Line two baking sheets with foil generously butter the foil. The mixture goes from a bubbling liquid to almost solid in a matter of seconds. (It’s only ten minutes, you can do it!)Īnd work quickly, especially at the end when you’re spreading everything out. Then watch your pan closely the whole time it’s cooking. The trick is to measure everything ahead of time and have it in arm’s reach before you get started. I know candy making at home can be intimidating, but it doesn’t have to be. And while you can substitute any nut, I really love the texture and flavor of cashews here. Starting with roasted and salted cashews gives this the perfect sweet-and-salty balance. It has a lovely crunch and the baking soda adds a million tiny air bubbles that give it a lovely, delicate texture so you never worry about breaking a tooth. (A silpat is nice, but not at all necessary.) The only equipment you need is a pot, a rimmed baking sheet, and an inexpensive candy thermometer. 1 1/2 teaspoons baking soda 1 teaspoon water 1 teaspoon vanilla 1 1/2 cups sugar 1 cup water 1 cup light corn syrup 3 tablespoons butter or margarine 1. It’s adapted from a recipe in Karen DeMasco’s wonderful book, The Craft of Baking. It’s just cashews, butter, sugar, corn syrup, baking soda, and the aforementioned sea salt. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea salt or even kosher salt is fine). This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it.
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