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Peanut/Cashew Brittle Recipe

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This recipe for Peanut/Cashew Brittle, by , is from Mashfica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 cups peanuts
1 tsp. baking soda
1 tsp. canola oil for spreading on the surface



Special Equipment: Candy thermometer

Directions:
Directions:
Place oven mitts on.
Place a candy thermometer in the sauce pan.
Heat the sugar, corn syrup and water until dissolved in a heavy sauce pan.
As soon as it starts to boil, add the butter and stir constantly.
When the temperature reaches 230 degrees, add the nut of choice, stirring constantly.
Quickly remove from the heat at 305º (which is hard crack) and very quickly stir in the baking soda.
Using an offset spatula, quickly spread the mixture evenly onto a lightly oiled marble or granite slab.
Let cool completely for a couple of hours.
Using a Chef’s knife break brittle into small pieces.
Place in decorative tins.
Brittle keeps for 2 weeks at room temperature.

Number Of Servings:
Number Of Servings:
Makes 3 pounds
Preparation Time:
Preparation Time:
Prep: 1 hour Total: 3 hours
Personal Notes:
Personal Notes:
I started making this brittle around the holiday when I worked at Freshfields Restaurant with Susan. It was so popular that we would make around 100 pounds during the holiday season.
Every Holiday I continue to make it for family and friends and no one seems to get tired of it.

 

 

 

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