COCONUT CASHEW BRITTLE
This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED CASHEW-COCONUT BRITTLE
Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny air bubbles as it cooks. It's also open to improvisation: You can swap in popcorn and peanuts, dip it in tempered chocolate, or sprinkle it with flaky sea salt.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 15 pieces
Number Of Ingredients 9
Steps:
- Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
- Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.
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.
CASHEW BRITTLE
Craving candy? Try a nutty twist on homemade old-fashioned peanut brittle.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 72
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 6 g, TransFat 0 g
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Category Cookstr RecipesEstimated Reading Time 1 min
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