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Dessert | |
Christmas 2013 Cookies | |
| �1 cup sugar � 1 cup light corn syrup � 1 tablespoon butter � 2 1/2 cup roasted and salted cashews � 2 teaspoons baking soda � 1 teaspoon coarse sea salt | |
| Line a large rimmed baking sheet with foil, generously butter foil. Heat sugar, corn syrup and butter in a large saucepan over medium heat until the sugar dissolves and mixture comes to a full boil. Stir gently to blend. Boil, WITHOUT STIRRING, 7-9 minutes or until syrup begins to turn a pale amber color. Continue boiling 3-4 minutes until the syrup is a shade darker, stirring only to blend and distribute color evenly. Stir in the cashews; cook 1-2 minutes until the syrup is a shade darker. Working quickly, remove from heat; stir in baking soda (mixture will foam up). Spread with a spatula (sprayed with cooking spray to avoid sticking), as thin as possible. Sprinkle with salt, pressing lightly onto brittle. Cool completely; break into pieces. Brittle can be stored in an airtight container at room temperature for up to two weeks. | |
Unrated | |
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