7/2/2023 0 Comments Recipe amish cashew brittleBe prepared to have many friend wanting you to make it all the time. We have spent 25 years making about 14 batches each Christmas. We have used it and made some changes in the directions. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. It is similar to the Davenport Hotels Peanut butter Brittle. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. This is a recipe from a 89 year old friend. Quickly mix the chopped nuts into the corn syrup mixture. Combine them in a large glass bowl and heat at power level 7 for 4 minutes. Shop wisely or your cost per pound will be way too high. Microwave Instructions The microwave makes it incredibly quick and easy to prep this candy. REMBER you are making SOFT Peanut butter brittle, NOT HARD CRACK.Īll ingredients are off the shelf at any super market. 1 Ingredients for Amish Cashew Crunch Recipe 0.33 cup Cashew halves 0.33 stick Unsalted butter 0.17 cup White sugar 0.17 tablespoon Light corn syrup 0.17 teaspoon Vanilla extract 0. The temperatures I listed work best at this altitude. Do Not use peanut butter with oil on top of it. Too much water will make the product too wet and stickey. Spread evenly with two frozen dinner forks. Pour on to (spray with Pam) 13×18 pan with sides. Soften the peanut butter.)īlend together well. (When starting a batch, Put peanut butter and vanilla in double boiler. Remove from heat and quickly stir in the dissolved pre mixed Stir continuously, cooking for 4 to 5 minutes to 265/270 degrees. ¾ if it takes more than 4 to 5 minutes to come up to 270/275. While off the burner, Immediately add the margarine and stir vigrously. If you cook it hotter, it turns darkerīrown, and will turn out darker and be harder.) (It should have turned light yellow tan this is the right color. Immediately Remove from burner, and lower the stove heat to medium. If the product goes over the two limits I list, it will turn out HARD.Ĭook the sugar,syrup, water in Heavy sauce pan on high heat, stir alot cook to 260 degrees. Leave it in until the final blending of the peanut butter. 1 1/2 Cups white sugar soft-ball”: 234-240☏ġ 1/2 Cups white syrup firm-ball”: 244-248☏ġ tsp soda mix 2 tsp water soft-crack”: 270-290°Ģ Cups Skippy Peanut Butter (Or Safeway Creamy) Dont use old peanut butter.Ģ Cups (1 bowl) Spanish unsalted Peanuts (2 lbs= 3 bowls or 6 cups.)
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