Drizzle the melted chocolate over the butter toffee cashew crunch candy and allow the candy to set until firm.
Melt the chocolate chips in a microwave-safe bowl (on medium/low power) and stirring frequently, until smooth and creamy.
RECIPE AMISH CASHEW BRITTLE CRACK
Add cashews when syrup reaches soft crack stage, 280 degrees, and stir constantly until temperature reaches the hard crack stage, 300 degrees. Stir frequently after mixture reaches the thread stage, 230 degrees. Stretch mixture evenly across pan using the back of a metal spoon, sprayed with cooking spray.Ħ) After brittle cools (30-45 minutes), remove from pan and break into pieces. Once cooled, break the candy into bite-sized pieces. In 3 quart saucepan, combine sugar, corn syrup and water. Pour onto two cookie sheets, sprayed with cooking spray. Quickly stir in baking soda and vanilla, mixing thoroughly. When syrup begins to boil, blend in butter.Ģ) Stir frequently after mixture reaches the syrup stage (230 degrees F).ģ) Add nuts when temperature reaches soft-crack stage (280 degrees F).Ĥ) Stir constantly until temperature reaches hard-crack stage (305 degrees F).ĥ) Remove pan from heat. Cook and stir on medium to medium-high heat until sugar dissolves. from the kitchen of One Perfect Bite courtesy of Dave and Sarah Eickelbergġ) Combine sugar, corn syrup and water in a 3 quart saucepan. Those of you who love sweet things will love this recipe. I used salted peanuts, so I ended up with a sweet and salty combination that is almost irresistible. You will, however, need a candy thermometer to make this properly. This is a lovely brittle and candy lovers will be delighted with the results.
The tutorial can be found here and I'm happy to report that second time through was a charm. They have a step by step tutorial that will make easy work of this, should you decide to give their recipe a try. The Silver Fox loves brittle, and when I saw the candy Dave and Sarah Eickelberg made using a treasured family recipe, I was determined to duplicate their results. Rather than waste the batch, I put it into the blender and made a praline-type powder to use for flavoring and decorating other pastries.Then I took the phone off the hook and set to work again. It turned a dark and unappealing color that looked burned and would prevent folks from trying it, despite its lovely taste.
While it didn't burn first time through, I was distracted and let the brittle get ahead of me. It took two attempts, but I finally got this lovely recipe right.
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