Ingredients
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2
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1
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1 1/2
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1
-
2 1/2
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-
-
-
-
-
-
-
-
-
Directions
Red-Hot Cashew Brittle, A recipe from Rachael Ray that would be perfect for Holidays , Not giving this any stars yet because I did make it and it cooked for 10 minutes, but when I reached for my candy thermometer I found the battery had died! I then tried the water-test method and although it passed the test, the candy never quite hardened upon cooling I think this recipe is going to require a candy thermometer to ensure success I will try this again after I get the battery! Made for PARTY December 2010 event , When me and my 2 daughters were making this, and we used to medium sized pan After heating up the sugar, cornsurup, and water, and after adding the cinimin and red food coloring, the candy started to rise and ate our spoon the candy soon started to pour out of the pan, and then started to stick onto the counter i then poured the candy into the pan, and put the pan down The candy turned out good, but the pot is still stuck to the stove
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Steps
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1
Done
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Butter a Foil-Lined Jelly Roll Pan. in a Large, Heavy Saucepan, Bring the Sugar, Corn Syrup and 1/2 Cup Water to a Boil Over High Heat. Cook Until a Drop of the Syrup Hardens in a Bowl of Ice Water or Until a Candy Thermometer Inserted in the Syrup Registers 300 Degrees, About 10 Minutes. |
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2
Done
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Remove from the Heat. Stir in the Cinnamon and Food Coloring. Stir in the Cashews, Then Pour Onto the Prepared Pan, Spreading as Thinly as Possible. Let Cool, About 45 Minutes. Break the Brittle Into Pieces. |
