Make tasty homemade cashew brittle for the holidays.
- 2 cups sugar
- 1/2 cup water
- 1 cup light corn syrup
- 1 cup butter
- 1 tsp. baking soda
- 2 cups unsalted cashew halves
In a large, heavy saucepan, combine the sugar, water, and corn syrup. Cook over medium-low heat until the sugar is dissolved. Stir in the butter and bring to a gentle boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 280º. Stir in the nuts and continue to cook until a candy thermometer reaches 300º. Remove from heat and quickly stir in the baking soda. Pour the mixture onto a large buttered jelly roll pan or cookie sheet. Use a buttered spatula to stretch and spread a thin a thin layer over the pan. Let the mixture harden for a few minutes, then remove from the pan and break into pieces with the handle of a heavy table knife or with a small, clean hammer. Store in an airtight container at room temperature.
|Taylor Candy, Canning and Deep Fry Thermometer|
This thermometer features clear markings that measure from 100ºF to 400ºF. Its 12-1/2" long, stainless-steel frame is sturdy and features a metal clip that will hold the thermometer safely to the side of your pan up to one inch thick. It works well for candymaking... featuring markings for thread, soft ball, hard ball, soft crack and hard crack stages.