CASHEW BRITTLE
I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. -Rhonda Glenn, Prince Frederick, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3/4 pound.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.
CANDIED CASHEWS
Provided by Food Network Kitchen
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;
CANDIED CASHEWS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Cashews
Yield Yields 1 pint
Number Of Ingredients 7
Steps:
- In a large stainless-steel skillet, combine cashews, sugar, and 1/4 cup water. Bring water to a boil over high heat. Lower heat and simmer, stirring frequently, until water evaporates and sugar crystallizes around nuts, about 5 minutes.
- In a small bowl, combine coriander, cinnamon, allspice, cayenne, and coarse salt. Stir into nuts and continue cooking, stirring constantly, until sugar begins to melt and caramelize, 1-2 minutes.
- Remove to a parchment-lined baking sheet and cool to room temperature before serving, about 5 minutes.
CASHEW CANDIES
"Salted nut rolls were my mother's favorite candy bar, so I always think of her when I make these sweet snacks," shares Darlene Brenden of Salem, Oregon. "Youngsters can help knead and shape the marshmallow mixture and later roll the treats in nuts after they have been dipped in caramel."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first four ingredients; knead until smooth(mixture will be dry). Shape into eight rolls 5 in long x 1/2 in. in diameter (do not butter hands before shaping the mixture). Wrap in waxed paper and freeze until firm, about 2 hours. Place caramels in a shallow microwave-safe dish; microwave, uncovered, on high until melted. Add water; stir until smooth. Carefully dip the frozen rolls into the caramel mixture, then roll in cashews. Wrap in waxed paper and refrigerate 1 hour. Cut into 1/3-in. slices.
Nutrition Facts : Calories 308 calories, Fat 13g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 199mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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