Cashew Brittle
From: Christine,.IA
1 cup sugar
1/2 cup corn syrup
1 to 1 1/2 cups salted cashew halves
1 teaspoon butter - NO SUBSTITUTES!
1 teaspoon baking soda
1 teaspoon vanilla extract
In a microwave safe bowl, combine the sugar and corn syrup. Microwave, uncovered on high for 4 minutes then stir. Heat three minutes longer. Stir in cashews and butter. Microwave on high 30-60 seconds or until mixture turns a light amber color. CAUTION: MIXTURE WILL BE VERY HOT! Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread with a metal spatula. Chill 20 minutes or until set. Break into small pieces. Store in an airtight container. Yield 3/4 lb.
From: Christine,.IA
1 cup sugar
1/2 cup corn syrup
1 to 1 1/2 cups salted cashew halves
1 teaspoon butter - NO SUBSTITUTES!
1 teaspoon baking soda
1 teaspoon vanilla extract
In a microwave safe bowl, combine the sugar and corn syrup. Microwave, uncovered on high for 4 minutes then stir. Heat three minutes longer. Stir in cashews and butter. Microwave on high 30-60 seconds or until mixture turns a light amber color. CAUTION: MIXTURE WILL BE VERY HOT! Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread with a metal spatula. Chill 20 minutes or until set. Break into small pieces. Store in an airtight container. Yield 3/4 lb.
MsgID: 317741
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-12-19
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-12-19
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (80)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Substitute for Hershey's Raspberry Chocolate Chips/Baking Bits
- Chocolate Peanut Clusters (Borden, 1976)
- Easy Peanut Butter Fudge
- Divinity (using Splenda and corn syrup)
- Chocolate Mousse (delicious)
- Baked Chocolate
- Fast Turtles (candy using caramels and pecans, baked)
- Quick Chocolate Truffles (using sweetened condensed milk)
- Grandma's Chocolate Gingerbread Cookies (Grandma's Molasses) (using cocoa powder, fresh ginger, chocolate chips, and nuts)
- Dark Chocolate Fudge (Sunset magazine recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!