I love this quick and easy recipe because it doesn’t require a candy thermometer (though I provided the needed temperature if you have one).
There are two recipe version in this post, in case honey is not available, I have another recipe version of sugar and corn syrup recipe below.
It also makes a wonderful gift for nut lovers on your friends list. Or why not try it for your own little candy brittle business and sell it in small bottles. Happy cooking!
Cashew Brittle Candy
INGREDIENTS:
¾ cup honey
¼ cup water
1 cup raw cashews, halves
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
INSTRUCTIONS:
1. Preparation: grease and line a pan with parchment paper. Set aside.
2. In a saucepan, cook and boil your honey and water until the mixture reaches soft ball stage. (about 110°C in a candy thermometer). A soft ball stage is when your sauce becomes so thick and small bubbles are all around your saucepan. The sauce starts to thicken and creates small bubbles.
3. Toss in your cashew nuts, stirring continuously while mixture is boiling for aproximately 10-12 minutes (or when the mixture becomes golden in hue). Remove your saucepan from heat.
4. Move fast to add vanilla, butter and baking soda. Mix it well. Rush before your mixture starts to harden.
5. Pour brittle mixture on a tray lined with parchment paper. (You may also use baking sheet and grease it with butter).
6. Let it cool until it becomes hard. Start smashing with a mullet to break into pieces.
7. Store your candies in sterilized dry jars with parchment paper linings on each candy layers and seal it tightly.
Serve and enjoy!
For Corn Syrup and Sugar Version:
INGREDIENTS:
2 teaspoons butter, divided
1 cup sugar
½ cup light corn syrup
1 to 1-½ cups salted cashew halves
1 teaspoon baking soda
1 teaspoon vanilla extract
Just follow the same procedure given on first recipe.
You may also try our:
Credits: @nikil21
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