Put Some Nuts in Your Mouth
Pleasing your tastebuds and hated by dentists is one way to describe brittle candy. I like my brittle on the thicker side and why should peanuts be the only known brittle? Let’s make cashew brittle.
I’m a big fan of peanuts. In fact, this no-fighting pacifist is ready to throw hands if someone makes fun of America’s love of peanut butter in particular. So when I considered what else to make for my YouTube channel, I decided to switch it up a bit.
Jump to RecipeInstead of peanut brittle, let’s swap one of main ingredients.
You Can Pick Your Nuts; You Cashews Not To
This recipe comes from The Betty Crocker Cookbook (1980) and it has all the healthy ingredients and delicious intention it deserves. Food and candy were much better before Soccer Moms invaded the land.
I made several recipe updates as necessary.
Cashew Brittle
Ingredients
- 1 ½ teaspoon baking soda
- 1 teaspoon water
- 1 teaspoon vanilla Use the good stuff
- 1 ½ cups sugar
- 1 cup water
- 1 cup corn syrup light
- 3 tablespoons butter
- 1 pound salted cashews
Instructions
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Mix baking soda, 1 teaspoon water, and the vanilla. Set aside.
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Mix sugar, 1 cup water, and corn syrup in 3-quart saucepan.
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Cook over medium heat, stirring occasionally to 240° F on your candy thermometer, or use the ice water methods. The syrup should be in the softball stage.
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Stir in butter and cashews.
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Cook, stirring constantly to 300° F or until hard ball stage.
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Immediately remove from heat.
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Pour candy onto sheet pan and spread about 1/4 thick.
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Cook and break into pieces.
So I’ve made peanut and cashew brittle. There’s a plethora of replacements you can use – hazelnuts, almonds, pecans. Even brazil nuts although chopped. Who wants to put a hunk of huge sweet nuts in their mouth?
Story and photos by Dana J. Prophet
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