(It’s only ten minutes, you can do it!)Īnd work quickly, especially at the end when you’re spreading everything out. Then watch your pan closely the whole time it’s cooking.
The trick is to measure everything ahead of time and have it in arm’s reach before you get started. I know candy making at home can be intimidating, but it doesn’t have to be. And while you can substitute any nut, I really love the texture and flavor of cashews here. Starting with roasted and salted cashews gives this the perfect sweet-and-salty balance. It has a lovely crunch and the baking soda adds a million tiny air bubbles that give it a lovely, delicate texture so you never worry about breaking a tooth. (A silpat is nice, but not at all necessary.) The only equipment you need is a pot, a rimmed baking sheet, and an inexpensive candy thermometer. It’s adapted from a recipe in Karen DeMasco’s wonderful book, The Craft of Baking. It’s just cashews, butter, sugar, corn syrup, baking soda, and the aforementioned sea salt. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea salt or even kosher salt is fine).
CASHEW BRITTLE FREE
Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram.This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it. If you make this recipe please rate it, and leave a comment below on how you liked it.
CASHEW BRITTLE HOW TO
Click here and I’ll show you how to test candy in cold water. If you don’t want to invest in a candy thermometer, you can test the candy in cold water as an alternative. You can buy one in your local grocery store in the kitchen aisle. If you don’t own a candy thermometer, I strongly suggest buying one if you plan to make very much candy. The secret is in cooking the candy until it reaches the correct temperature, and you can do this with a candy thermometer. Once the candy has cooled, break it up into pieces. Pour the candy on a prepared cookie sheet. This creates airy little pockets in the candy.
Baking soda is the secret ingredient in any brittle that causes it to foam up. Right: Add the butter, vanilla, and baking soda and beat until frothy.
CASHEW BRITTLE CRACK
Top Left: Cook the mixture over medium heat until it reaches 250 degrees, a hard ball stage, on a candy thermometer.īottom Left: Add the cashews and continue cooking to 290 degrees, a soft crack stage, on a candy thermometer. You want to have them close by and ready to add. When making candy, some ingredients get added at the last second, just before pouring the candy into a dish. Make sure you read through and understand the recipe before making it.Click hereand I’ll show you how to do it. If it’s off by a couple of degrees, you simply account for that when making the candy. But don’t fret… It’s easy to test and calibrate your candy thermometer to see how accurate it is. Yes, you would assume that a new candy thermometer would be accurate, but that’s not the case.
Don’t think for a second that a brand new candy thermometer is accurate. Make sure your candy thermometer is accurate.However, it’s a rather easy process as long as you follow a couple of my tips. So this year I decided it was time to make Cashew Brittle.ĭo you want to make candy but feel intimidated by the mere thought of attempting it? Well, don’t be!! I agree that making candy looks quite intimidating if you’ve never made it or never used a candy thermometer. Not until my sister Nancy kept talking about a Cashew Brittle that a lady in her church made. I didn’t even stop to consider what any other brittle might taste like. You’ll want to make several batches of this scrumptious candy!įor many years, the only kind of brittle that I made during the holidays was peanut. This crunchy, buttery Cashew Brittle is the best! It’s super addicting and the perfect candy for gift giving.
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