2 cup granulated sugar
1 cup light corn syrup
1 cup (2 sticks) unsalted butter
1/2 cup water
3 cup unsalted raw cashew nuts, coarsely chopped
2 tsp baking soda
1 tsp vanilla extract
Directions
Butter 2 baking sheets and set aside. Butter the sides of a 3-quart
saucepan, and add the sugar, corn syrup, butter, and water. Stir over
low heat until the butter has melted. Increase the heat and bring the
mixture to a boil. Continue cooking over moderate heat, without
stirring, for about 20 minutes, until the temperature reaches 275
degrees F. (soft-crack stage) on a candy thermometer. Add the cashew
nuts and continue cooking for about 5 minutes, until the candy
thermometer registers 295 degrees F. (hard crack stage.) You may stir
occasionally, if necessary. Remove from the heat and immediately sift
the baking soda evenly over the surface. (Be careful---the syrup will
foam up.) Add the vanilla and stir to distribute the soda and vanilla
throughout the mixture. Pour at once onto the prepared baking sheets.
Tilt the sheets to spread the brittle about 1/2-inch thick. Allow to
cool until firm. Break the brittle into pieces and store in an
airtight container. Variation: Peanuts or other nuts can be added
instead of the cashews, or you can use a combination of several nuts.
Always choose the raw unsalted nuts that are available in health-food
and speciality stores. The nuts will cook and "toast" when added to
the hot syrup. Makes abouy 2 pounds.
Servings: 1 servings
Cashew Nut Brittle Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
Written cooking instructions as a concept can be found far back into distant history, at least as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, old cookbooks were just primitive pictorial instructions for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. This early Roman chef tells us how the ancient cooks were skilled in the use of many different herbs and spices, including some familiar names for example thyme, mint and dill. For the next few years, the families of Europe strove to serve the most exotic meals, and because of this cooks and their recipes became highly prized. Nevertheless, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, cookbooks were starting to become popular mostly as a result of higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Cashew Nut Brittle recipe.
