"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cashew Brittle Recipe

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This recipe for Cashew Brittle, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 c. butter (2 sqs.)
1 c. light corn syrup
3 c. (about 12 oz.) cashews or peanuts
1/2 c. water
1 tsp. baking soda

Directions:
Directions:
In saucepan, combine sugar, corn syrup and water. Cook and stir until sugar dissolves. Bring syrup to boil­ing, blend in butter. Stir frequently after mixture reaches the thread stage 230°. Add the cashews when temperature reaches (270°) and stir constantly until temperature reaches
(282°). Remove from heat. Quickly stir in soda, mixing thorough­ly. Pour onto buttered cookie sheet. As the candy cools, stretch it out thin by lifting and pulling with 2 forks from the edges. Loos­en from pan as soon as possible, turn candy over. Break up. Makes 2 1/2 pounds.
Note: When using raw cashews, add 1/2 teaspoon salt to recipe and add cashews at 250° instead of 270°.

Personal Notes:
Personal Notes:
Yet another candie recipe I learned from ­Karol Lufkin. Delicious

 

 

 

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