BROWN SUGAR CASHEW BARS
Feed a crowd with a rich bar cookie that's 1, 2, 3 easy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
- In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
- Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 75 mg
NO-BAKE CASHEW BRITTLE BARS
In these crunchy, salty-sweet no-bake bars, a touch of molasses enhances the natural sweetness of cashews, oats, and cinnamon and lends a rich taste to the crisp caramel base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.
- Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
- Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.
CASHEW BRITTLE
My parents own a candy store and my Dad is always trying something with a twist. I love cashews so this is his answer for a brittle.
Provided by edgar5rus
Categories Candy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1209.5, Fat 55.4, SaturatedFat 14.3, Cholesterol 20.4, Sodium 957.7, Carbohydrate 177.4, Fiber 3.1, Sugar 120.5, Protein 15.8
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