Cashew Cinnamon 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-CINNAMON BRITTLE

Steps:

• Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
• Mix together cinnamon and baking soda; set aside.
• In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350°F
• Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
• Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness. Don't spread it too thin. Let cool and harden, uncovered, 30-45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container.
• Tip: To wash the saucepan, fill it with water and let it soak overnight.

CASHEW-CINNAMON BRITTLE

Steps:

• Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.

MAPLE-SPICE CASHEW BRITTLE

Steps:

• Grease a 15x10x1-in. pan with 1 teaspoon butter., In a microwave-safe 8-cup glass measuring bowl, mix sugar and corn syrup until blended. Microwave, uncovered, on high for 3 minutes; stir. Microwave, uncovered, on high 2-1/2 minutes longer. Stir in cashews, cinnamon, cayenne, salt and remaining butter., Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and maple flavoring (mixture will foam). Immediately pour into prepared pan, spreading with a metal spatula. Cool completely., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

CASHEW BRITTLE

Steps:

• Mix baking soda, 1-teaspoon water and vanilla and set aside.
• Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle.
• Cook over medium heat until 240 degrees on a candy thermometer.
• Add butter and cashews.
• Cook until 300 degrees on candy thermometer.
• Immediately turn off the heat.
• Quickly stir in baking soda mixture until light and foamy.
• Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
• Cool completely: at least 1 hour.
• Break into pieces and store in a covered container.
• This makes about 3.25 lbs of brittle.