Post by Darcy Christensen on Nov 16, 2010 14:50:04 GMT -5
Ingredients
Salted cashews are a better choice than unsalted here. Cashews, like peanuts and pine nuts, aren’t really nuts. Instead, they are the dried seeds of the cashew apple, a fruit that grows in South America.
Vegetable oil
1/2 cup water
2 cups sugar
1/4 tsp. cream of tartar
1 cup light corn syrup
2 tsp. cinnamon
2 tbsp. unsalted butter
2 cups roasted, salted cashew nuts (if using unsalted cashew nuts, add 1/8 tsp. salt with the sugar)
1 tsp. baking soda
Directions
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
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, 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 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.
Salted cashews are a better choice than unsalted here. Cashews, like peanuts and pine nuts, aren’t really nuts. Instead, they are the dried seeds of the cashew apple, a fruit that grows in South America.
Vegetable oil
1/2 cup water
2 cups sugar
1/4 tsp. cream of tartar
1 cup light corn syrup
2 tsp. cinnamon
2 tbsp. unsalted butter
2 cups roasted, salted cashew nuts (if using unsalted cashew nuts, add 1/8 tsp. salt with the sugar)
1 tsp. baking soda
Directions
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
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, 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 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.