GINA'S BUTTERSCOTCH PUDDING POTS AND CASHEW BRITTLE

Gina's Butterscotch Pudding Pots and Cashew Brittle image

Yield serves 8

Number Of Ingredients 14

BUTTERSCOTCH PUDDING POTS
4 cups half-and-half
6 tablespoons cornstarch
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 stick salted butter
1 cup dark-brown sugar
CASHEW BRITTLE
1/2 cup corn syrup
1 1/2 cups granulated white sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup raw unsalted cashews
2 tablespoons butter

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.