This gas helps to leaven the brittle, making it lighter and more airy.īaking syrup into a hard crack stage yields a noncrystalline candy known as blinle candy. When combined with an acidic ingredient, it forms carbon dioxide gas.
What Is Cashew Brittle Made Of?īaking soda is often used as a leavening agent in recipes for brittle. After all of the sugar has been dissolved, turn the heat up to medium, wait for the sugar goo to become deeper golden, and then turn down again. Bring a pan with stuck caramel to a boil and fill it with water to clean it. This recipe for cashew brittle is simple to make and can be used for holiday gifting. To produce a distinct caramel flavor, it is necessary to combine the flavor of molasses with the sugar. Julia Parsons, a noted author, advises you to follow a few simple guidelines when making this cashew brittle in order to have no trouble. Once it’s cooled, the cashew brittle is perfect for breaking into pieces and enjoying.Ĭashew is a buttery treat that is easy to make and delicious, as well as a giftable and irresistibly brittle treat. The cashews are roasted to perfection and then coated in a sweet and sticky syrup.
CASHEW BRITTLE FREE
Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram.This vegan cashew brittle is the perfect sweet and salty snack! It’s made with just a few simple ingredients, and it’s so easy to make. If you make this recipe please rate it, and leave a comment below on how you liked it.
CASHEW BRITTLE HOW TO
Click here and I’ll show you how to test candy in cold water. If you don’t want to invest in a candy thermometer, you can test the candy in cold water as an alternative. You can buy one in your local grocery store in the kitchen aisle. If you don’t own a candy thermometer, I strongly suggest buying one if you plan to make very much candy. The secret is in cooking the candy until it reaches the correct temperature, and you can do this with a candy thermometer. Once the candy has cooled, break it up into pieces. Pour the candy on a prepared cookie sheet. This creates airy little pockets in the candy. Baking soda is the secret ingredient in any brittle that causes it to foam up. Right: Add the butter, vanilla, and baking soda and beat until frothy. Top Left: Cook the mixture over medium heat until it reaches 250 degrees, a hard ball stage, on a candy thermometer.īottom Left: Add the cashews and continue cooking to 290 degrees, a soft crack stage, on a candy thermometer. You want to have them close by and ready to add. When making candy, some ingredients get added at the last second, just before pouring the candy into a dish. Make sure you read through and understand the recipe before making it.Click hereand I’ll show you how to do it. If it’s off by a couple of degrees, you simply account for that when making the candy. But don’t fret… It’s easy to test and calibrate your candy thermometer to see how accurate it is. Yes, you would assume that a new candy thermometer would be accurate, but that’s not the case. Don’t think for a second that a brand new candy thermometer is accurate. Make sure your candy thermometer is accurate.However, it’s a rather easy process as long as you follow a couple of my tips. So this year I decided it was time to make Cashew Brittle.ĭo you want to make candy but feel intimidated by the mere thought of attempting it? Well, don’t be!! I agree that making candy looks quite intimidating if you’ve never made it or never used a candy thermometer. Not until my sister Nancy kept talking about a Cashew Brittle that a lady in her church made. I didn’t even stop to consider what any other brittle might taste like. You’ll want to make several batches of this scrumptious candy!įor many years, the only kind of brittle that I made during the holidays was peanut. This crunchy, buttery Cashew Brittle is the best! It’s super addicting and the perfect candy for gift giving.
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