Microwave Cashew Brittle
The family has its favorites. My husband’s use to be peanut brittle but since I have been making it with cashews instead … it has taken the place of the lowly peanut
I make about 5 batches each of toffee, brittle and the old see’s fudge recipe that floated around kitchens in the early 70’s. My personal favorite that makes about 5 lbs in each batch.
For this recipe you can substitute peanuts for cashews if you like but the cashews are unusually good.
I make this in the microwave and it is so easy.
The recipe originally came from my husbands aunt Virginia after the advent of the counter-top microwave oven (at least 35 years ago) and once I started to make it as well as her microwave toffee I no longer make them any other way.
I caution you DO HAVE everything measured and ready to go because the process takes about 5 minutes from start of cook time to pouring it onto the baking sheet.
I found from experience scrambling between microwave dings is hectic if you do not do this simple prep.
I put the butter and vanilla in a little dish together. The nuts in a measuring cup and the soda in a tiny bowl. All ready to dump and stir when the timer goes off.
Make sure you have a silicone long handle scraper and hot pads or my favorite (kevlar gloves). I use these kevlar gloves from amazon they cost about $10 and I use them for many things like slicing things on my mandolin. They protect you from heat as well as cuts. I like them far better than hot pads or mitts because they have fingers.
I use a 2 quart pyrex bowl. Do not be tempted to double the recipe. Small batches are more manageable for this very hot mixture in a glass container.
- 1 cup sugar
- ½ cup white Karo syrup
- 1 ½ cup whole salted cashews
- 2 Tbsp butter
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1. Grease a cookie sheet. In a 2 qt. Pyrex bowl mix up the sugar and Karo. Microwave on high for 4 minutes. (Image 1)
- 2. Add the cashews … stir quickly and microwave another 2 minutes. (Image 2)
- 3. Add vanilla and butter … stir and microwave another 1 minute. Remove from microwave and stir in the soda. It will bubble and fizz. Stir to combine through whole batch. It will turn a light caramel color.
- 4. Pour onto cookie sheet and spread out to a thin layer only one nut high. Cool for an hour before you break up and store in an air tight container. (Image 3) & (Image 4)
- Makes about 1 pound and 3 ounces.
- This recipe is very quick.
- Measure all ingredients and have them ready for the next step along with having all tools you need handy.
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