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.
ery cold water forms a soft ball that flattens when removed
Using your hands, break the brittle into pieces. Store in an
r cook as instructed in recipe#30358.
Heat oil in
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.
CASHEW BUTTER:.
Pulse cashews in
ook, stirring constantly, to nearly soft ball stage, then add margarine
hem airtight because they become soft very easily when left exposed
To make the cashew sauce, place all ingredients and 3/4 cup water in a food processor and process until smooth. Set aside.
Heat oil in a large saucepan over low heat. Cook onion for 10 mins, or until soft and golden brown. Add cashew sauce and yogurt. Season. Simmer for 5 mins, or until oil rises to the surface. Add lamb, cover and simmer for 20 mins. Stir in 1/2 the cilantro and cook for 10 mins, or until lamb is tender.
Sprinkle with remaining cilantro and drizzle with lemon juice. Serve with steamed rice and lemon wedges.
nion and garlic until soft.
Grind the cashew nuts in a
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.