Cashew And Cayenne Brittle Recipes

CASHEW BRITTLE

Steps:

• Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

CASHEW AND CAYENNE BRITTLE

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

CASHEW BRITTLE

Steps:

• Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside.
• In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

CASHEW BRITTLE

Steps:

• Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
• Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
• Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
• Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

BUTTERY CAYENNE-CASHEW CRUNCH

Steps:

• Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.

SHORECOOK'S CASHEW BRITTLE

Steps:

• Grease a baking sheet with 1 tablespoon butter.
• Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
• Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

BUTTERY CAYENNE CASHEW CRUNCH

Steps:

• Butter a non-stick baking sheet.
• Combine all ingredients in a large non-stick skillet.
• Stir over low heat until butter melts and sugars dissolve.
• Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens, and begins to mass together (foams), about 5 minutes.
• Immediately pour out onto prepared baking sheet, spreading evenly.
• Cool completely. Break into pieces.

CAYENNE CASHEWS

Steps:

• Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
• Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
• Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
• Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.

BASIC BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

CASHEW BRITTLE

Steps:

• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• note
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.