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Cashew Brittle Recipe

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This recipe for Cashew Brittle, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Calder Rose
Added: Thursday, June 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 c. light-colored corn syrup
1/2 c. water
1 c. (2 cubes) butter (do not substitute margarine)
3 c. (12 oz.) raw cashews
1 tsp. baking soda, sifted

Directions:
Directions:
In a 3 quart saucepan combine sugar, corn syrup, and water. Over high heat cook and stir until sugar dissolves. Bring mixture to a boil. Add butter and stir until melted. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low. Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 280 degrees (about 35 minutes). This is the soft-crack stage.

Stir in the cashews. Continue cooking over medium-low heat stirring frequently until thermometer reaches 300 degrees (10-15 minutes more). This is the hard-crack stage.

Remove pan from heat and unclip thermometer. Quickly stir in the baking soda, mixing throughly. Pour mixture onto two buttered baking sheets or two buttered 15x10x1 inch pans.

As the brittle cools, stretch it out by lifting and pulling with two forks from edges. Loosen candy from pans as soon as possible. Pick up sections and break into bite-sized pieces. Store tightly covered.


Number Of Servings:
Number Of Servings:
2 1/2 lbs. (approx. 72 servings)

 

 

 

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