Sprinkle with additional flaky sea salt, if desired. Gently remove the top parchment paper, sprinkle the remaining rose petals over the top and gently press them into the brittle with the rubber spatula. The brittle should be ½ inch in thickness. Sprinkle half the rose petals on top of the brittle.Ĭover with the additional parchment paper and start rolling, using a rolling pin, to smoothe it out as much as possible. Immediately pour the mixture onto the parchment paper on the baking sheet and spread it as evenly as you can with the rubber spatula. 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. You have to be quick with the steps from now on. Add the cashews, cardamom and salt and stir quickly until coated well. Reduce the heat to low and, stirring constantly, let the sugar melt for another minute until golden brown in color. Do not take your eyes off the sugar, as you do not want to burn it. Gather your coconut, cashews and optional salt and toss into a mixing bowl. Let the sugar melt at medium heat for another 3 minutes. Through the years, I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. Start stirring with a rubber spatula occasionally, so as not to scorch the sugar at the bottom of the pan. Recipes Desserts Candy Recipes Nut Candy Recipes Shorecook's Cashew Brittle 4.4 (38) 34 Reviews 15 Photos This cashew brittle is one of my biggest requests at Christmas. Do not touch it for the first 2 minutes - you will start seeing the sugar melting on the outer rim. In a medium heavy saucepan, cook sugar over moderate heat. Now well get the rest of your supplies ready because this is going to go fast Combine sugar and corn syrup in the. Toast the cashew nuts in a medium saucepan, over medium heat, mixing them occasionally to toast them ever so slightly, for 5 to 7 minutes to a light brown color. Keep all the ingredients ready to go - the process happens very quickly. Have it ready, along with a rolling pin and extra parchment paper, near the saucepan. Heat on medium heat until sugar dissolves. Start the brittle by adding sugar and water to a medium saucepan. Line a baking sheet with parchment paper. Once you’ve done that, just set it aside. 2 teaspoons edible rose petals or 2 to 3 edible dried rose buds, crushed by hand, divided use DIRECTIONS
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