3 cup sugar
1 cup light corn syrup
1/2 cup water
2 cup cashew halves
1 1/2 tbsp butter
1 1/2 tsp vanilla
Directions
Place sugar, water and corn syrup in a sauce pan. Stir over medium
high heat to dissolve sugar. Continue cooking, without stirring,
until mixture reaches 280 degrees on a candy thermometer. Add
cashews. Continue cooking until mixture reaches 300 deg f (hard crack
stage). Remove from heat and add vanilla and butter. Stir to mix
well. Pour onto greased baking pan. When cool, break into pieces.
Makes about 2 lbs. of candy.
Servings: 48 servings
Cashew Brittle Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into antiquity, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these old cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to historians are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also informs us how the ancient chefs used many aromatic flavours, including some familiar names for example basil, mint and dill. Later on, we find a couple of interesting recipe books which were published in the fourteenth century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and tastes caused a surge in recipe books, many of which are now in academic collections. For the centuries that followed, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and as a result the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes of the day. By the advent of the twentieth century, cook books are in high demand, as a result of increased literacy, people having increased leisure time and having more money. The introduction of the TV gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cashew Brittle recipe.
