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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cashew Nut Brittle

Date Added: December 07, 2009


2 Cups Sugar or thai kitchen coconut; (palm) sugar
2 Cups Sugar or thai kitchen coconut; (palm) sugar
1 Cup Light Corn Syrup (Karo)
1 Cup Unsalted Butter
1/2 Cup Water Heated To 105F
3 Cups Cashews coarsely chopped
2 Teaspoons Baking Soda level - dissol ved in milk
1 Teaspoon Extract Of Vanilla or orange flower water; optional
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1. Butter 2 baking sheets and set aside.

2. Butter the sides of a 3-quart saucepan, and add the sugar, corn syrup, butter, and water.

3. Stir over low heat until the butter has melted.

4. Increase the heat and bring the mixture to a boil.

5. Continue cooking over moderate heat, without stirring, for about 20 minutes, until the temperature reaches 275 degrees F (soft-crack stage) on a candy thermometer.

6. Add the cashew nuts and continue cooking for about 5 minutes, until the candy thermometer registers 295 degrees F (hard crack stage).

7. You may stir occasionally, if necessary. Remove from the heat and immediately sift the baking soda evenly over the surface.

8. (Be careful---the syrup will foam up). Add the vanilla and stir to distribute the soda and vanilla throughout the mixture.

9. Pour at once onto the prepared baking sheets.

10. Tilt the sheets to spread the brittle about 1/2-inch thick.

11. Allow to cool until firm. Break the brittle into pieces and store in an airtight container.

12. Variation: Peanuts or other nuts can be added instead of the cashews, or you can use a combination of several nuts.

13. Always choose the raw unsalted nuts that are available in health-food and specialty stores.

14. The nuts will cook and "toast" when added to the hot syrup.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Butter, Corn, Natural Sweeteners allergies.
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