AMISH CASHEW CRUNCH
An Amish Holiday Candy Classic. Just Mix, Cool, Chill & Crunch!
Provided by Kevin Williams
Categories Dessert
Number Of Ingredients 4
Steps:
- Lightly butter a cookie sheet.
- In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil.
- Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
- Remove from heat. Quickly stir in cashews.
- Pour out onto prepared cookie sheet. Cool completely.
- Break up into pieces. Store in airtight container.
AMISH PEANUT BRITTLE RECIPE
Steps:
- Cover a cookie sheet with parchment paper. Spray the parchment paper with non-stick cooking spray.
- Crush peanuts, then set aside.
- In a medium saucepan, mix together water, sugar and corn syrup. Heat until it reaches 260F degrees and the sugar has dissolved.
- Add butter and peanuts. Cook until mixture reaches 300F degrees or the hard crack stage. Remove from heat and add baking soda and vanilla. Stir thoroughly.
- Pour the mixture onto the prepared cookie sheet.Let cool completely.
- Break the candy into pieces.
SUPER EASY AMISH PRALINE PECAN CRUNCH
This recipe is from Sue Miller, from the Amish-Country Cookbook, Vol. III. It was super easy, and my family loved the original vanilla flavor. Then I tried more flavors like butter rum; toffee; and maple. These were perfect for the Christmas holidays!! I gave them as gifts and everyone said they were delicious and wanted...
Provided by Morcash Sweat
Categories Nuts
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Combine corn syrup, brown sugar and butter in microwave save bowl. Microwave on high for 1 1/2 minutes. Stir and microwave another 1/2 to 1 1/2 minutes (I did 1/2 only in new microwave) or until boiling.
- 2. Add vanilla (or other flavor) and baking soda and stir thoroughly. It will begin to foam. Pour mixture over pecans. Stir until coated evenly.
- 3. Spread on baking sheet lined with silpat or wax paper and bake at 250 degrees for 1 hour. Stir every 20 minutes. Cool before storing in container. Pecans will stick together but easily break apart into crunch size pieces.
PECAN BRITTLE
This old-fashioned brittle utilizes the rich flavor of pecans instead of peanuts and is a hit with anyone who tries it. Store in an airtight container.
Provided by Fall
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 32
Number Of Ingredients 8
Steps:
- Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
- Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
- Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
- Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 18.4 g, Cholesterol 2.9 mg, Fat 7.2 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 73.3 mg, Sugar 12.5 g
PECAN BRITTLE
This is a favorite of my family. I love making this candy for Christmas.-Fern Newsom, Dubach, Louisiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
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