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Once the brittle has been pulled-to make.
#CASHEW BRITTLE HOW TO#
Click here and I’ll show you how to test candy in cold water. All of our brittles are made in small batches and spatula spread on the marble table like it has been since 1946. 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.
#CASHEW BRITTLE CRACK#
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. This should take anywhere from 12 to 16 minutes. In a large stock pot fitted with a candy thermometer, bring the water, granulated sugar, light corn syrup, and unsalted butter to a boil. When making candy, some ingredients get added at the last second, just before pouring the candy into a dish. Line a large rimmed baking sheet with a silicone mat or piece of parchment paper. 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. I haven’t mentioned losing my mom before on countryside cravings because I didn’t know how people would feel about reading it.This crunchy, buttery Cashew Brittle is the best! It’s super addicting and the perfect candy for gift giving. Christmas definitely will not be normal but I hope this cashew brittle will take a tiny bit of the sting away for my dad. I am still trying to process the whole thing and find myself forgetting that she is gone which in turn makes it harder when I do remember. It was a really quick loss and it left us all in shock. INGREDIENTS: Sugar, corn syrup, cashews, water, butter (pasteurized sweet cream (milk), salt), Contains 2 or less of: bicarbonate of soda, salt. This year my dad won’t be getting his usual peanut brittle as my mom past away this summer. If you can stir and read a thermometer you can make this brittle. This stuff is way better than the store bought and it really isn’t very hard to make either. He loves peanut brittle, he also love cashews so I thought I would replace the peanuts with cashews and make cashew brittle.
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