Cashew Brit­tle

PREP: 10 min. COOK: 10 min. + chill­ing MAKES: ³₄ lb. (12 serv­ings)

Simple & Delicious - - SIMPLY CLASSIC - —Rhonda Glenn, Prince Fred­er­ick, MD

I like this quick candy be­cause it doesn’t re­quire a ther­mome­ter. It also makes a great gift for nut lovers on your list.

2 tsp. but­ter, di­vided

1 cup su­gar

1/2 cup light corn syrup

1 to 11/2 cups salted cashew halves

1 tsp. bak­ing soda

1 tsp. vanilla ex­tract

1. Grease a bak­ing sheet with 1 tsp. but­ter.

2. In a mi­crowave-safe bowl, mix su­gar and corn syrup; mi­crowave, un­cov­ered, on high for 3 min­utes. Stir to dis­solve su­gar; mi­crowave 2 min­utes longer. Stir in cashews and re­main­ing but­ter; mi­crowave on high for 40 sec­onds. Stir; con­tinue mi­crowav­ing in 20-sec­ond in­ter­vals un­til mix­ture turns a light am­ber color, about 1-2 min­utes. (Mix­ture will be very hot.) Quickly stir in bak­ing soda and vanilla un­til light and foamy.

3. Im­me­di­ately pour onto pre­pared pan, spread­ing with a metal spat­ula; cool slightly. Re­frig­er­ate un­til set, 15-20 min­utes.

4. Break brit­tle into pieces. Store be­tween lay­ers of waxed pa­per in an air­tight con­tainer.

PER SERV­ING 184 cal., 6g fat (2g sat. fat), 2mg chol., 170mg sod., 32g carb. (29g sug­ars, 0 fiber), 2g pro.

Cashew Brit­tle

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