We’re eliminating excuses for low-quality food, one nut at a time. Some of your are probably horrified about me encouraging the use of light corn syrup but remember, this recipe only uses a very small amount AND I’m recommending it mostly for novice “sugar boilers”. Perfect your candy-cooking abilities with this Cashew Brittle recipe Glenda’s Farmhouse works to supply households across the world with high-quality ingredients at a low price point and with convenient delivery. The corn syrup adds moisture to your mixture and helps to prevent the crystallization from occurring. I know cooking sugar can seem kinda scary, but as long as you have a trusty candy thermometer, don’t agitate your boiling sugar too much (which can cause your sugar to crystallize) and really do use a pot with tall sides, you should be a-okay! We do incorporate a tid bit of light corn syrup here and I do actually recommend this for anyone cooking sugar or making brittle for the very first time….it’s sort of like cream of tartar for egg whites it’s an insurance policy. And then there are the salty, peanut butteryeven spicy ones. This creates airy little pockets in the candy. Were suckers for crispy-crunchy brittles and chocolate-y barks. In a heavy medium sized saucepan, heat the butter, sugar and corn syrup on medium. Baking soda is the secret ingredient in any brittle that causes it to foam up. Line a baking sheet with a lightly buttered piece of waxed paper, set aside. Got this from a magazine (cant remember which one). Not as hard as many brittles, its very easy on the teeth. This year though I’m trying to be less stubborn and finally make holiday candy!! I love things like toffee, brittle, almond roca, etc, so today we have a Salted Cashew Brittle for you! The cashews add a nice dose of savory decadence to the brittle that I prefer over peanuts. The Easiest Microwave Cashew Brittle Recipe. Right: Add the butter, vanilla, and baking soda and beat until frothy. 'A buttery sweet nut brittle candy with a mild heat after the sweet. They’re a little candy-ish I suppose, but still a little different. Microwave, uncovered, on high for 5 minutes. Combine sugar and corn syrup in a 2-quart, microwave-safe bowl. I don’t usually make candy over the holidays because everyone is making holiday candy of sorts during the holidays, so I usually try to make something a little different like these homemade, Salted Gingersnap Mallomars we posted last week. Coat a 17 x 12-inch baking pan with cooking spray.
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