• 11/22 Nat'l Cashew Day 1

    From Dave Drum@1:229/452 to All on Sat Nov 20 21:48:08 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cashew Nut Brittle
    Categories: Desserts, Candies, Nuts
    Yield: 2 Pounds

    2 c Granulated sugar
    1 c Light corn syrup
    1 c Unsalted butter
    1/2 c Water
    3 c Unsalted raw cashew nuts;
    - coarse chopped *
    2 ts Baking soda
    1 ts Vanilla extract

    Butter 2 baking sheets and set aside. Butter the
    sides of a 3-quart saucepan, and add the sugar,
    corn syrup, butter, and water. Stir over low heat
    until the butter has melted. Increase the heat and
    bring the mixture to a boil. Continue cooking over
    moderate heat, without stirring, for about 20
    minutes, until the temperature reaches 275ºF/135ºC
    (soft-crack stage) on a candy thermometer. Add the
    cashew nuts and continue cooking for about 5
    minutes, until the candy thermometer registers
    295ºF/146ºC (hard crack stage.) You may stir
    occasionally, if necessary.

    Remove from the heat and immediately sift the
    baking soda evenly over the surface. (Be
    careful---the syrup will foam up.) Add the vanilla
    and stir to distribute the soda and vanilla
    throughout the mixture.

    Pour at once onto the prepared baking sheets. Tilt
    the sheets to spread the brittle about 1/2-inch
    thick. Allow to cool until firm. Break the brittle
    into pieces and store in an airtight container.

    Variation: Peanuts or other nuts can be added
    instead of the cashews, or you can use a
    combination of several nuts. Always choose the raw
    unsalted nuts that are available in health-food
    and speciality stores. * The nuts will cook and
    "toast" when added to the hot syrup.

    * I have used salted, roasted cashew halves and
    pieces quite successfully in this recipe. Also
    slivered almonds. - UDD

    Recipe from: Dottie Cross

    Makes about 2 pounds.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Q: What shall we drink to? A: To four in the morning!

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  • From Dave Drum@1:3634/12 to All on Sun Nov 20 14:07:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cashew Nut Brittle
    Categories: Desserts, Candies, Nuts
    Yield: 2 Pounds

    2 c Granulated sugar
    1 c Light corn syrup
    1 c Unsalted butter
    1/2 c Water
    3 c Unsalted raw cashew nuts;
    - coarse chopped *
    2 ts Baking soda
    1 ts Vanilla extract

    Butter 2 baking sheets and set aside. Butter the
    sides of a 3-quart saucepan, and add the sugar,
    corn syrup, butter, and water. Stir over low heat
    until the butter has melted. Increase the heat and
    bring the mixture to a boil. Continue cooking over
    moderate heat, without stirring, for about 20
    minutes, until the temperature reaches 275ºF/135ºC
    (soft-crack stage) on a candy thermometer. Add the
    cashew nuts and continue cooking for about 5
    minutes, until the candy thermometer registers
    295ºF/146ºC (hard crack stage.) You may stir
    occasionally, if necessary.

    Remove from the heat and immediately sift the
    baking soda evenly over the surface. (Be
    careful---the syrup will foam up.) Add the vanilla
    and stir to distribute the soda and vanilla
    throughout the mixture.

    Pour at once onto the prepared baking sheets. Tilt
    the sheets to spread the brittle about 1/2-inch
    thick. Allow to cool until firm. Break the brittle
    into pieces and store in an airtight container.

    Variation: Peanuts or other nuts can be added
    instead of the cashews, or you can use a
    combination of several nuts. Always choose the raw
    unsalted nuts that are available in health-food
    and speciality stores. * The nuts will cook and
    "toast" when added to the hot syrup.

    * I have used salted, roasted cashew halves and
    pieces quite successfully in this recipe. Also
    slivered almonds. - UDD

    Recipe from: Dottie Cross

    Makes about 2 pounds.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "The older I get the earlier it gets late." -- Pickles by Brian Crane
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