crospin.blogg.se - november 2023

Cover the brittle with a sheet of parchment paper (to prevent flyaways) and whack several times with a rolling pin mallet until it is broken into pieces of desirable size. Once the peanut brittle is cooled, remove the brittle from the sheet tray.Allow to cool completely for at least 4 hours, up to overnight. Pour the mixture into the prepared sheet tray and spread out with a spatula to ensure it is even. Add the salt, baking soda and vanilla and stir until thoroughly combined. It will sputter and foam so do not be alarmed. Remove the pot from the heat and stir in the butter.DO NOT stir the mixture at all once it has come to a boil. Once the mixture has come to a boil, increase the heat to medium and stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and wisps of smoke appear. Wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystalizing.Set over low heat and, stirring constantly, allow the sugar to completely dissolve (see note). Add sugar to a small saucepan and pour over 120ml (1/2 cup) of cool water. Line a rimmed baking sheet with parchment paper.Using a pastry brush (I find that a natural bristle brush works better for this, but a silicone brush will also work if that’s all you have), brush down the sides of the pan with a bit of water to keep any stray crystals from forming. Once the sugar syrup is boiling, DO NOT stir it. Once the sugar has dissolved, bring the mixture up to a boil. The brittle mix is packed with nuts to bring out an even more rich flavor The cashew brittle is hand. Keep in mind that this can take a bit of time, but patience is really key when making any kind of caramel and it will pay off, I promise! Our Cashew flavor is made from premium cashew nuts. If you’re worried that your mixture is coming to a boil before the sugar has dissolved, take it off the heat and keep stirring until you can get the sugar dissolved. If you have undissolved sugar crystals in your mixture after it starts to boil, it will almost certainly seize and crystallise and there is no turning back. It’s the same thing you have to do in my marshmallow recipe, just with later caramelisation.

This is by far the most important step in this peanut brittle recipe. Set it over the lowest heat possible and stir continuously until the sugar is COMPLETELY dissolved, but has not come to a boil yet. Now, add your sugar and a bit of water to a saucepan. If you want some extra insurance, brush it down with some melted butter or non-stick cooking spray to make sure you can remove the peanut brittle once it has set. Simply line a half sheet tray (a rimmed baking sheet) with parchment paper. So to begin this peanut brittle without corn syrup recipe, you need to prep your pan.

Enjoy the brittle on its own, or use it as a topping for ice cream or yogurt.Ingredients for this peanut brittle recipe.

Serve as a snack or dessert, or package it in a decorative tin for gifting.

Store the Coconut Cashew Brittle in an airtight container at room temperature.

If you don't have a candy thermometer, you can test the readiness of the mixture by dropping a small amount into a bowl of cold water.

Be careful when working with hot sugar syrup, as it can cause burns.

Toasting the coconut and cashews before adding them to the brittle enhances their flavor.

STEP 7.Store in an airtight container at room temperature for up to two weeks.

STEP 6.Allow the brittle to cool completely, then break it into pieces.

STEP 5.Pour the mixture onto the prepared baking sheet and spread it out evenly with a spatula.

STEP 4.Remove from heat and stir in the butter, vanilla extract, salt, toasted coconut, and cashews.

STEP 3.Continue cooking, without stirring, until the mixture reaches 300☏ on a candy thermometer.Cook over medium heat, stirring constantly, until the sugar has dissolved.

STEP 2.In a large saucepan, combine sugar, corn syrup, and water.STEP 1.Line a baking sheet with parchment paper and set aside.