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| Shorecook's Cashew Brittle |
"Through the years I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. This is one of my biggest requests at Christmas. It makes a nice thank-you gift as well and is a hit at bake sales."
Ingredients :
- 1 tablespoon butter
- 1 1/2 cups salted cashews
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions :
| Prep : 10M | Cook : 15M | Ready in : 50M |
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- 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.
Notes :
- To make it easier to spread, keep your buttered cookie sheet in a warm oven (heat the oven and turn it off). Also, use a buttered silicone spatula for spreading. You do not have to cover the whole cookie sheet. Tilt the sheet and it will also start to spread.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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