Cashew Chocolate Brittle Food

CASHEW BRITTLE

Steps:

• Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
• Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
• Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
• Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

CASHEW BRITTLE

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.

CASHEW AND WHITE CHOCOLATE BRITTLE WITH SICHUAN PEPPERCORNS

Steps:

• Butter a baking sheet and set aside. Bring the sugar, dark corn syrup and 1 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Cook until a candy thermometer registers 260 degrees F. Stir in the butter and all the cashews and continue to cook until the cashews are well coated and not clumpy, about 3 minutes. Stir in the baking soda and five-spice powder. Pour onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then top with the white chocolate and let sit until the chips are soft and spreadable. Spread into a smooth layer.
• Put the chiles and peppercorns into a small skillet over medium heat and toast until fragrant, about 2 minutes. Sprinkle evenly over the white chocolate and let set completely, about 3 hours, then break into pieces.

CASHEW BRITTLE

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.

CASHEW CHOCOLATE BRITTLE

Steps:

• Heat oven to 200 degrees.
• Grease 2 cookie sheets with butter and keep warm in oven.
• Grease a spatula with butter and set aside.
• Mix baking soda, 1 teaspoons water and the vanilla and set aside.
• Mix sugar, 1 cup water and the corn syrup in 3- quart saucepan.
• Cook over medium heat stirring occasionally to 240 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and cashews.
• Cook, stirring constantly to 300 degrees or until small amount of mixture dropped into very cold water separates into hard, brittle threads.
• Immediately remove from heat.
• Quickly stir in baking soda mixture until light and foamy.
• Pour half of the candy mixture onto each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick.
• Cool completely, at least 1 hours.
• Melt chocolate in a double boiler until smooth.
• Drizzle chocolate lightly over cashew brittle.
• Cool for an additional 30 minutes.
• Break apart into pieces and store in a covered container.

SPICED CASHEW-COCONUT BRITTLE

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.

WHITE CHOCOLATE CASHEW BRITTLE

Steps:

• Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
• This only takes a few minutes and will burn if left unattended.
• Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
• Combine the butter, sugar and water in a large heavy saucepan.
• Stir over medium heat until ingredients are combined.
• Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
• Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
• Let sit for about an hour.
• Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
• Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
• Once cooled, use a very sharp french knife and cut into 1" squares.

CASHEW BRITTLE RECIPE - (4.5/5)

Steps:

• In a medium size saucepan, bring water, sugar and Karo to a soft ball, 230°F on a candy thermometer. Add butter and stir while bringing to a hard crack, 300°F on a candy thermometer. Remove from heat and add soda, salt and cashews. Quickly pour onto non-stick foil. You will need to pull it with tongs to get a thin texture. Let cool and break into pieces.

CASHEW BRITTLE

Steps:

• Spread out wax paper and butter it , its best to have this ready because you can not leave the brittle once it starts to boil.
• In a 10in Skillet bring all ingredients to a boil. Boil 6 minutes. Stir constantly, should get a light / med brown color. Pour onto your wax paper . Let cool & break into pieces!

CHOCOLATE CASHEW CLUSTERS

Steps:

• Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
• Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
• Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
• Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
• Sprinkle it with sea salt and optional sprinkles.
• Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
• Plate and serve.

CASHEW BRITTLE

Steps:

• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• note
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.