![]() Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Add the butter, stirring gently until the butter melts. Now that I’ve jumped over the making brittle hurdle which was must lower than the one in my mind, there’s no limit to how much fun I can have playing with flavors for the brittles of my future. Combine the sugar, corn syrup, and water in a large heavy saucepan cook over medium-low heat until the sugar dissolves, stirring occasionally. Packaged up in clear cellophane bags and tied with red ribbon, they make a perfect Valentine’s Day treat. Not only is this one hot mama gorgeous brittle, it tastes divine. Ingredients 2 cups cashew halves 2 sticks unsalted butter 1 cup white sugar 1 tablespoon light corn syrup 1 teaspoon vanilla extract 1/2 teaspoon salt. Substituting the sweeter cashews for peanuts an I added a bit of cocoa powder for an extra boost to the flavor. It tinted the brittle red but to make sure I got the color I wanted I also added a bit of red paste food coloring (Wilton’s No Taste Red). ![]() The flavoring itself is dark red and syrupy. Transfer the crumbs to a medium bowl set aside. To the canister of a high-speed blender or food processor, add the Softer Than Brittle, and process on high speed until you have fine crumbs, about 15 seconds. I was inspired to finally take the brittle plunge when I saw Stresscakes’s Spicy Peanut Brittle post, it started me thinking about other flavors.A bottle red velvet flavoring has been sitting in my cabinet unopened for a while now. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray set aside. Add butter continue cooking, stirring occasionally, 10-18 minutes or until candy. ![]() When I was a kid it was a huge treat when we used to eat it together so it reminds me of my childhood and of her. Combine brown sugar and syrup in 2-quart heavy saucepan. It was one of her favorite things in life. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle. I admit, I was a bit intimidated to make brittle. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. It was time to do something about it and Valentine’s Day made the perfect opportunity for switching up the flavor and colors. Cook over medium heat, stirring often, until the sugar dissolves. This looks like my peanut brittle recipe (I usually use cashews) except it. Use a mallet to break peanut brittle into pieces. Keep frozen until ready to eat since the candy turns soft at room temperature. Let cool until completely firm, at least 30 minutes. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Brittle has been on my list for waaaay too many months. 1 cup light corn syrup 1/2 cup water 3 cups cashews 1 teaspoon baking soda Steps to Make It Line two baking sheets with foil generously butter the foil. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet.
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