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Cashew brittle how to#
Cashew brittle free#
Cashew brittle crack#

Add pecans and butter and cook to 300 ☏ stirring all the time to keep the nuts from burning.

Cashew brittle crack#

Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 ☏).

In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved.

Store in airtight container at room temperature.

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.

Cashew brittle free#

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Cashew brittle how to#

Click here and I’ll show you how to test candy in cold water. If you don’t want to invest in a candy thermometer, you can test the candy in cold water as an alternative. You can buy one in your local grocery store in the kitchen aisle. If you don’t own a candy thermometer, I strongly suggest buying one if you plan to make very much candy. The secret is in cooking the candy until it reaches the correct temperature, and you can do this with a candy thermometer. Once the candy has cooled, break it up into pieces. Pour the candy on a prepared cookie sheet. This creates airy little pockets in the candy. Baking soda is the secret ingredient in any brittle that causes it to foam up. Right: Add the butter, vanilla, and baking soda and beat until frothy. Top Left: Cook the mixture over medium heat until it reaches 250 degrees, a hard ball stage, on a candy thermometer.īottom Left: Add the cashews and continue cooking to 290 degrees, a soft crack stage, on a candy thermometer. You want to have them close by and ready to add. When making candy, some ingredients get added at the last second, just before pouring the candy into a dish. Make sure you read through and understand the recipe before making it.Click hereand I’ll show you how to do it. If it’s off by a couple of degrees, you simply account for that when making the candy. But don’t fret… It’s easy to test and calibrate your candy thermometer to see how accurate it is. Yes, you would assume that a new candy thermometer would be accurate, but that’s not the case. Don’t think for a second that a brand new candy thermometer is accurate. Make sure your candy thermometer is accurate.However, it’s a rather easy process as long as you follow a couple of my tips. So this year I decided it was time to make Cashew Brittle.ĭo you want to make candy but feel intimidated by the mere thought of attempting it? Well, don’t be!! I agree that making candy looks quite intimidating if you’ve never made it or never used a candy thermometer. Not until my sister Nancy kept talking about a Cashew Brittle that a lady in her church made. I didn’t even stop to consider what any other brittle might taste like. You’ll want to make several batches of this scrumptious candy!įor many years, the only kind of brittle that I made during the holidays was peanut.

This crunchy, buttery Cashew Brittle is the best! It’s super addicting and the perfect candy for gift giving.