In the spirit of the Holidays here is a beloved recipe for all! These are perfect to give as gifts, wrapped in cellophane and tied up with a big red ribbon!
Recipe: Katie Bonzer
1 Candy Thermometer
3 Cups Superfine Sugar
1/2 Cup Warm Water
1 Cup Light Corn Syrup
3 Cups Cashew (salted)
1 Cup Butter (salted, cut into cubes)
1 Tbsp Baking Soda
1 Tbsp Sea Salt
1 Tbsp Vanilla Extract
1.) Line two baking sheets with Parchment Paper.
2.) In 4qt sauce pot (no smaller because the sugar will boil up) combine water, sugar, and syrup. Stir continually. Cook to 270 degrees fahrenheit.
3.) Add Cashews, Butter, Salt and Vanilla. Cook to 300 degrees Fahrenheit.
4.) Remove from heat and quickly stir in Baking Soda (the mix will bubble up and double in volume). Immediately and carefully pour onto lined baking sheets.
Let stand a few hours to fully cool. Do not place in freezer, the humidity will cause it to be sticky.
5.) After fully cooled the Brittle will easily pull apart from wax paper and can be broken into large pieces. Store in airtight container up to a month as long as no humidity gets into it. Layering wax paper between pieces helps shelf life. Do not store in refrigerator or freezer.
*Katie’s Law* “Anything bad that could happen probably will.”
If your brittle doesn’t set into hard-ball sugar stage and stays in caramel or soft-ball form it’s because you haven’t cooked it to 300 degrees. Scrape it off the parchment paper, it will be quite sticky, and throw it back on the stovetop. Stirring constantly or it will burn fast, heat it back up and make sure its 300 degrees Fahrenheit. The color will be dark from caramelization of the sugars and it will boil rapidly. Do not have the burner on full heat or you will likely scorch the sugars. Add a tsp more of baking powder to re-fluff it then pour onto fresh parchment paper lined baking sheet.
In our home we call this Twice Baked Brittle!
We hope you enjoy our recipe in your home soon!