![]() See more details about the different stages of cooked candy below. The brittle is ready (for this recipe, soft crack stage) when the candy forms hard threads in the ice water, but softens when removed from the ice water. To test the candy, drop a teaspoonful into ice cold water. ![]() If you don't have a digital or candy thermometer, you can still make candy!įor this recipe, you'll use the "cold water test" after the mixture thickens and looks like lava. After a few minutes, the thermometer should read 212 degrees in the boiling water. Insert the thermometer into the water, taking care that the glass tip does not touch the bottom or sides. To test your candy thermometer, place a small saucepan with water over high heat and bring water to a boil. I highly recommend that you test your candy thermometer before beginning because candy thermometers are notoriously inaccurate. Break into individual serving size, and store in an airtight container or freeze. Let it cool for 10 minutes and then transfer to the refrigerator for 5 more minutes. Prepare Your Brittle: Pour the mixture onto the prepared baking sheet, and spread across the pam. ![]() Add the Nuts: Once it reaches the desired temperature/consistency, remove the sauce pan from the heat, and stir in cashews (or preferred roasted nuts).Stir occasionally and continue heating until the temperature reaches 290 degrees on a digital or candy thermometer (approximately 20 to 30 minutes, but this will depend on the power of your burner), which is the high end of the soft crack stag e (270 to 290 degrees F).Begin to Make the Candy: In a heavy-bottomed, medium-sized saucepan, combine the butter, sugar, and corn syrup, and warm over medium-low heat.TIP: aluminum-foil lined baking sheet buttered to prevent sticking (this does result in a slightly oily nut brittle so use parchment, which does't need buttering, if you have it). Heat oven to 200 degrees, and warm the baking sheet to prep it for the last step. Prep Your Candy-Making Station: Line a baking sheet with parchment paper.Top, clockwise butter, corn syrup, cashews, sugar Overview of Process If your threads don’t bend when removed from the water but break instead, add 1 teaspoon of baking soda after cooking but before you add the cashews. It is finished when it separates into hard threads in the ice water but soften when removed from water. If you’re not using a candy thermometer, consider adding 1 teaspoon of baking soda. But first, test the mixture after it darkens and looks like lava by dropping in a teaspoonful in very cold water. 1.5 cups roasted and salte d or unsalted nuts (whole, halves, or pieces may substitute with preferred nut).You only need 4 ingredients - 5 if not using a candy or digital thermometer (like a Thermapen, which I LOVE)- to make your own homemade cashew brittle at home, and you probably have them stocked in your pantry! This homemade nut brittle recipe is super versatile! Key Ingredients But this? This I love! This brittle is not cooked as long and so it's not as dark and doesn't taste like burnt sugar.īut if you’re a fan of peanuts, feel free to add them or substitute them entirely. Now, I’m not a fan of the traditional peanut brittle, which is a tiny bit harder and sometimes tastes too much like burnt sugar to me. Since camp, we have made this recipe many times, and the candy is gone within a day. My daughters both attended a candy camp when they were younger, and they absolutely loved it! They made a new recipe each day for one week, and this buttery cashew brittle turned out to be their absolute favorite (mine too)! ![]() Buttery Cashew Brittle is a delicious and easy treat to make at home with your family! Plus, it only requires 4 ingredients and less than 30 minutes of cooking time! This brittle is cooked to the "soft crack stage", not the hard crack so it's not "burnt" tasting and it is a touch softer! A Candy Maker's Recipe for Nut Brittle ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |