ven and add the raw cashew bits.
Return to oven
bout 3.25 lbs of brittle.
ce water forms a hard brittle strand [10 to 18 minutes
ets up fast!
Allow brittle to cool 30 minutes.
ntil it's hard and brittle.
Break in pieces and
Butter a foil-lined jelly roll pan. In a large, heavy saucepan, bring the sugar, corn syrup and 1/2 cup water to a boil over high heat. Cook until a drop of the syrup hardens in a bowl of ice water or until a candy thermometer inserted in the syrup registers 300 degrees, about 10 minutes.
Remove from the heat. Stir in the cinnamon and food coloring. Stir in the cashews, then pour onto the prepared pan, spreading as thinly as possible. Let cool, about 45 minutes. Break the brittle into pieces.
Mix sugar, Karo syrup and water; boil to 280\u00b0 on candy thermometer.
Add butter.
Cook to hard crack stage and add soda and cashew nuts.
Mix well.
Pour into buttered jelly roll pan. Cool and break into pieces.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Using your hands, break the brittle into pieces. Store in an
old water separates into hard, brittle threads.
Immediately remove from
Spread butter onto a baking sheet.
Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. Add cashews and heat in microwave for another 3 1/2 minutes. Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes.
Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet. Cool brittle to room temperature and break into pieces.
he melted butter over the cashew mixture.
Toss till mixed
Combine all ingredients (except cashews) in a heavy saucepan over medium heat.
Spread cashews in a single layer on a well-buttered parchment lined cookie sheet.
Let mixture boil (stirring occasionally) for about 18-20 minutes, until foamy and caramel colored.
Pour over cashews, chill and break into brittle.
Grease a baking sheet with 1 tablespoon butter.
Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.
r cook as instructed in recipe#30358.
Heat oil in
Grease cookie sheet.
In saucepan, combine sugar, syrup and water.
Cook until sugar is dissolved and without stirring to 260\u00b0.
Add nuts and salt cooking until 290\u00b0, stirring to prevent scorching.
Remove from heat and add butter, vanilla and soda. Pour onto cookie sheet.
Let stand until just cool enough to handle and stretch brittle slightly with greased fingers.
Cool and break into pieces.
In 2-quart microwave-safe bowl (2-quart glass with a handle), stir together the nuts, sugar and corn syrup. Microwave, uncovered, at High until mixture is light brown, about 6 to 8 minutes, stirring well halfway through.
In 2-quart glass measure, microwave on High the syrup and salt 2 to 3 minutes to boiling. Cook 4 minutes.
Stir in nuts, margarine, vanilla and cinnamon. Cook 2 minutes.
Immediately stir in soda until light and foamy. Quickly pour onto greased cookie sheet or jelly roll pan. Spread, cool and break into pieces.
For Pecan or Cashew Brittle:
Omit peanuts and add 1 cup pecan halves or dry-roasted cashews.
Mix cashews, sugar and Karo. Microwave until it is tan in color. (Takes about 10 minutes.) Then add butter and vanilla. Stir well and microwave another 2 to 3 minutes until it is CARAMEL colored. Then add baking soda, mix well, and spread thinly in a buttered cookie sheet. Let cool and break into pieces.