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RECIPE AMISH CASHEW BRITTLE PLUS
RECIPE AMISH CASHEW BRITTLE ZIP

I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. Paula's Gift Packaging Tip: I love to junk for little pots and pans.

RECIPE AMISH CASHEW BRITTLE ZIP

This brittle has a great shelf life, if kept in airtight zip locks or containers it will keep for 2 months.

As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality. Spread with a spatula as thin as possible.

Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans.

Pull off heat at 300 ☏ and stir in baking soda while beating to froth for 30 seconds.

Add pecans and butter and cook to 300 ☏ stirring all the time to keep the nuts from burning.

Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 ☏). In a large saucepan, combine the sugar, corn syrup and water.

RECIPE AMISH CASHEW BRITTLE PLUS

In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Ingredients 1 tablespoon plus 1 cup butter, divided 2 cups sugar 1 cup light corn syrup 1 cup water 2-1/2 cups unsalted cashew halves 1/4 teaspoon baking soda Directions Butter a 15x10x1-in.Store in airtight container at room temperature. Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula.Quickly stir in baking soda mixture until light and foamy. (Watch carefully so mixture does not burn.) Immediately remove from heat. Cook about 13 minutes, stirring constantly, to 300☏ or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Cook over medium heat about 25 minutes, stirring occasionally, to 240☏ on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. In small bowl, mix baking soda, 1 teaspoon water and the vanilla set aside.

(Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter set aside. Grease 2 large cookie sheets with butter keep warm in oven.