![]() ![]() Once cooled, use a very sharp french knife and cut into 1" squares.Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable. ![]() Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).Stir over medium heat until ingredients are combined. Cashew Brittle from See's candies Additional Serving Size Recommendations Nutrition Facts Serving Size 44 grams Amount Per Serving Calories 250 Calories from Fat 150 Daily Value Total Fat 17g 26 Saturated Fat 9g 45 Trans Fat 0g Cholesterol 25mg 8 Sodium 140mg 6 Potassium 0mg 0 Total Carbohydrate 23g 8 Dietary Fiber 0.Combine the butter, sugar and water in a large heavy saucepan.Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides sprinkle the toasted coconut evenly over the nuts.This only takes a few minutes and will burn if left unattended.Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.Store in airtight container at room temperature. Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula.Quickly stir in baking soda mixture until light and foamy. (Watch carefully so mixture does not burn.) Immediately remove from heat. Cook about 13 minutes, stirring constantly, to 300☏ or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Cook over medium heat about 25 minutes, stirring occasionally, to 240☏ on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. In small bowl, mix baking soda, 1 teaspoon water and the vanilla set aside.(Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter set aside. Grease 2 large cookie sheets with butter keep warm in oven.
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