Ingrédients pour Cashew Brittle
- 1 teaspoon baking soda
- 1 teaspoon water (for baking soda mixture) + 1/2 cup water (for sugar mixture)
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- Light Corn Syrup
- 1/2 cup (1 stick) unsalted butter
- Salted Cashew Pieces
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Comment préparer Cashew Brittle
- In a small bowl, mix 1 teaspoon baking soda with 1 teaspoon water and 1 teaspoon vanilla extract. Set aside.
- In a heavy-bottomed copper saucepan or a large, non-reactive saucepan, combine 2 cups granulated sugar, 1/2 cup water, and 1/2 cup light corn syrup.
- Cook over medium heat, stirring constantly, until the mixture reaches 240°F (115°C) on a candy thermometer.
- Remove from heat and stir in 1/2 cup (1 stick) unsalted butter and 2 cups roasted, unsalted cashews.
- Return the pan to medium heat and cook, stirring constantly, until the mixture reaches 300°F (149°C) on a candy thermometer.
- Immediately remove from heat.
- Quickly stir in the baking soda mixture. The brittle will become light and foamy.
- Pour the brittle onto a parchment-lined half-sheet baking pan. Using a lightly oiled marble rolling pin, roll the brittle to about 1/4-inch thickness.
- Let cool completely for at least 1 hour, or until completely hardened.
- Break the brittle into pieces and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
481g
Fat
71g
Carbs
59g
