"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cashew Brittle Recipe

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This recipe for Cashew Brittle, by , is from Green Family Cookbook, 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:  
Mike Green

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Sugar
1 c. Light Corn Syrup
1 c. Butter
16 oz. Cashews, coarsely chopped
1 tsp. Baking Soda, Sifted

Directions:
Directions:
Butter large baking sheet and sides of heavy 3 quart saucepan. In saucepan combine sugar, syrup, butter and 1/2 cup water. Cook over medium high heat to boiling, stirring constantly. Clip candy thermometer to pan. Cook over medium heat, stirring occasionally, until thermometer register 275 degrees (soft crack stage).

Stir in cashews. Continue cooking the candy, stirring frequently, until thermometer registers 295 degrees (hard crack stage). Remove from heat. Sprinkle the soda over mixture stirring constantly. Pour the cashew brittle mixture onto the baking sheet. Cool thoroughly. Break into pieces. Makes 2 1/4 pounds.

 

 

 

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