Best Buttery Cashew Brittle Recipes

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.

BUTTERY CASHEW BRITTLE

Steps:

• Butter two large baking sheets. Butter sides of a heavy 3-quart saucepan. In saucepan, combine sugar, syrup, butter, & water. Cook over medium-high heat to boiling. Stir constantly with a wooden spoon to dissolve sugar. About 8 minutes. Clip on candy thermometer. Cook over medium heat, stir occasionally, till thermometer reaches 275, soft crack stage, 20-25 minutes Stir in cashews. Continue cooking over medium heat. Stir frequently till thermometer reaches 295, hard crack stage. About 7-10 minutes more. Remove from heat, remove thermometer. Quickly sprinkle sifted baking soda over mixture, stirring constantly. Immediately pour onto baking sheets. If desired, stretch candy with two forks to lift and pull candy as it cools. Pull gently to avoid tearing. Cool completely. Break into pieces.

BUTTERY CASHEW BRITTLE

Steps:

• Combine all ingredients (except cashews) in a heavy saucepan over medium heat.
• Spread cashews in a single layer on a well-buttered parchment lined cookie sheet.
• Let mixture boil (stirring occasionally) for about 18-20 minutes, until foamy and caramel colored.
• Pour over cashews, chill and break into brittle.

BUTTERY CASHEW BRITTLE

Steps:

• 1. In a 3 qt sauce pan,cook and stir sugar, corn syrup and water bringing it to a boil
• 2. Add butter.
• 3. Clip on candy thermometer
• 4. Reduce heat to medium low; continue to boil at moderate steady rate, stirring occasionally until 280 degrees (about 35 minutes).
• 5. With wood spoon stir in 3 cups of nuts.
• 6. Continue over medium low stirring frequently until 300 deg. (10-15 minutes) Hard crack stage.
• 7. Remove - quickly stir in 1 tsp. sifted baking soda.
• 8. Pour onto 2 buttered 10 x 15 x 1 pans or baking sheet.
• 9. As it cools stretch out by lifting and pulling with forks. (BE CAREFUL AS IT IS VERY HOT) Loosen asap and break into bite-sized pieces.
• 10. Store in a tight fitting container.