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   MSGID: 1:18/200@fidonet 668aa7c1   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cashew Nut Brittle   
    Categories: Desserts, Candies, Nuts   
         Yield: 2 Pounds   
       
         2 c  Granulated sugar   
         1 c  Light corn syrup   
         1 c  Unsalted butter   
       1/2 c  Water   
         3 c  Unsalted raw cashew nuts;   
              - coarse chopped *   
         2 ts Baking soda   
         1 ts Vanilla extract   
       
     Butter 2 baking sheets and set aside. Butter the   
     sides of a 3-quart saucepan, and add the sugar,   
     corn syrup, butter, and water. Stir over low heat   
     until the butter has melted. Increase the heat and   
     bring the mixture to a boil. Continue cooking over   
     moderate heat, without stirring, for about 20   
     minutes, until the temperature reaches 275ºF/135ºC   
     (soft-crack stage) on a candy thermometer. Add the   
     cashew nuts and continue cooking for about 5   
     minutes, until the candy thermometer registers   
     295ºF/146ºC (hard crack stage.) You may stir   
     occasionally, if necessary.   
        
     Remove from the heat and immediately sift the   
     baking soda evenly over the surface. (Be   
     careful---the syrup will foam up.) Add the vanilla   
     and stir to distribute the soda and vanilla   
     throughout the mixture.   
        
     Pour at once onto the prepared baking sheets. Tilt   
     the sheets to spread the brittle about 1/2-inch   
     thick. Allow to cool until firm. Break the brittle   
     into pieces and store in an airtight container.   
        
     Variation: Peanuts or other nuts can be added   
     instead of the cashews, or you can use a   
     combination of several nuts. Always choose the raw   
     unsalted nuts that are available in health-food   
     and speciality stores. * The nuts will cook and   
     "toast" when added to the hot syrup.   
        
     * I have used salted, roasted cashew halves and   
     pieces quite successfully in this recipe. Also   
     slivered almonds. - UDD   
        
     Recipe from: Dottie Cross   
        
     Makes about 2 pounds.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
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