Best Ginas Butterscotch Pudding Pots And 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.

GINA'S BUTTERSCOTCH PUDDING POTS AND CASHEW BRITTLE

Steps:

• Whisk the first four ingredients together in a large bowl.
• Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
• Whisk in the half-and-half mixture, and bring to a boil. Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes. Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins. Let cool, then chill in the refrigerator to set for at least 2 hours.
• Serve with Gina's favorite cashew brittle (recipe follows).
• CASHEW BRITTLE
• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• NOTE
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.