Recipe For Amish Cashew 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.

SHORECOOK'S CASHEW BRITTLE

Steps:

• Grease a baking sheet with 1 tablespoon butter.
• Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
• Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

CASHEW BRITTLE

Steps:

• Mix baking soda, 1-teaspoon water and vanilla and set aside.
• Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle.
• Cook over medium heat until 240 degrees on a candy thermometer.
• Add butter and cashews.
• Cook until 300 degrees on candy thermometer.
• Immediately turn off the heat.
• Quickly stir in baking soda mixture until light and foamy.
• Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
• Cool completely: at least 1 hour.
• Break into pieces and store in a covered container.
• This makes about 3.25 lbs of brittle.

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.

AMISH PEANUT BRITTLE

Steps:

• Combine sugar, molasses, water and salt in a heavy saucepan.
• Cook slowly, stirring occasionally, to 280 degrees F.
• Stir in butter and immediately remove from heat.
• Stir in peanuts.
• Pour onto greased marble slab or stoneware platter and let cool.
• Break into pieces.

BUTTERY CASHEW BRITTLE

Steps:

• Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
• Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
• Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
• Store the candy in an airtight container.

CASHEW BRITTLE (MICROWAVE)

Steps:

• In 1 1/2 qt casserole, stir together sugar and syrup.
• Micro on high for 4 minutes.
• Stir in cashews.
• Micro on high 3-5 minutes only until light brown.
• Add butter and vanilla, blending well.
• Micro on high 1-2 minutes more.
• Nuts will be lightly browned and syrup very hot!
• Add baking soda and stir gently stir until light and foamy.
• Pour onto lightly greased cookie sheet.
• Cool 30-60 minutes.
• Break into small pieces and store in airtight container.
• NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.