I rarely use corn syrup myself so I’m okay with using on rare occasions, and only for specific purposes such as these. Some of your are probably horrified about me encouraging the use of light corn syrup but remember, this recipe only uses a very small amount AND I’m recommending it mostly for novice “sugar boilers”.
The corn syrup adds moisture to your mixture and helps to prevent the crystallization from occurring. Ingredients 1 large egg white 1/3 cup packed brown sugar 2 tablespoons Nescaf Caf De Olla Instant Coffee Beverage Granules 1 1/2 cups roasted salted. I know cooking sugar can seem kinda scary, but as long as you have a trusty candy thermometer, don’t agitate your boiling sugar too much (which can cause your sugar to crystallize) and really do use a pot with tall sides, you should be a-okay! We do incorporate a tid bit of light corn syrup here and I do actually recommend this for anyone cooking sugar or making brittle for the very first time….it’s sort of like cream of tartar for egg whites it’s an insurance policy. Add the cashews and whisk quickly until combined. Without stirring, allow to cook until mixture turns a light caramel color, about 10-13 minutes. Place sugar, salt, butter and water in a medium saucepan over high heat. This year though I’m trying to be less stubborn and finally make holiday candy!! I love things like toffee, brittle, almond roca, etc, so today we have a Salted Cashew Brittle for you! The cashews add a nice dose of savory decadence to the brittle that I prefer over peanuts. The best Shorecooks Cashew Brittle (175.6 kcal, 26.2 carbs) Ingredients: 1 tablespoon butter 1 cups salted cashews 1 cup white sugar cup light. Line a baking sheet or jelly roll pan with a silicone baking mat or foil greased with butter. They’re a little candy-ish I suppose, but still a little different. Cashew Brittle: If you are looking for a classic cashew brittle candy with an extra special twist, then look no further than our unique Gourmet Cashew Brittle. I don’t usually make candy over the holidays because everyone is making holiday candy of sorts during the holidays, so I usually try to make something a little different like these homemade, Salted Gingersnap Mallomars we posted last week.
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