About.com says that this recipe for Cashew Brittle is perfect for Christmas, but I see no reason why we can't move it up on our schedule and make it for Thanksgiving, right? Though it does seem like a nice gift to give someone, in a cool tin with a ribbon around it, for Christmas.
But don't make it for Arbor Day. For God's sake, don't make it for Arbor Day!
It's also a pretty simple recipe, which is always nice:
1 cup sugar
1 cup butter
1 tablespoon light corn syrup
1 1/2 cups of salted cashew pieces
Combine sugar, butter, and corn syrup into a 2 quart saucepan. Cook over low heat until it reaches 290 degrees, stirring occasionally. Remove from heat and stir in cashews. Spread out evenly over wax paper on a baking pan. Let cool completely and then break or cut into pieces.
Now, I'm curious as to how the addition of chocolate would change this. Could we add chocolate to the mixture, or perhaps drizzle some melted chocolate on top of the brittle after it's done? Readers, go experiment.
Soy and chickpeas might help stroke victims
The world of pie and tart crusts
Starbucks launches the Piadini 
Reader Comments (Page 1 of 1)
11-21-2006 @ 9:25AM
Megan said...
Cashew brittle has completely replaced peanut brittle in my heart. I've made Gale Gand's Cashew-Cinnamon Brittle many times, but this one looks even easier.
Reply