In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. In small bowl, mix baking soda, 1 teaspoon water and the vanilla set aside.(Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter set aside. Grease 2 large cookie sheets with butter keep warm in oven. It does not need refrigerated and keeping brittle in the fridge could actually cause it to soften. Keep your homemade brittle in an airtight container at room temperature. If it soft of keeps its shape, but is still somewhat soft and malleable, then your candy has reached the soft ball stage. Allow the candy ball to sit in the cold water for a couple minutes, then pick it up with your hands.Use a spoon to scoop up a small bit of the candy mixture and drop it into a bowl of cold water.However, if you don’t have one handy, you can try this “soft ball” test that uses cold water: You could even incorporate pumpkin seeds or sesame seeds for a fabulous nut-free treat! What If I Don’t Have a Candy Thermometer?Ī candy thermometer is the easiest way to make sure you’ve cooked your honey candy to just the right temperature. However, you’re welcome to use any kind of nuts that are your favorite! Peanuts, almonds, or cashews would all work well. This is the first time I’ve bought the cashew, almond, and pistachio mix, but I’m hooked! It’s my three favorite kinds of nuts in one bag and the perfect blend of savory flavor to balance the sweetness of the honey candy. We’ve been fans of Back To Nature Foods nuts and trail mixes for years - we go through at least one bag of cashews or almonds a week! (They’re perfect to slip into lunch boxes for an extra hit of protein!) When storing, place sheets of parchment paper between layers to prevent sticking.įrequently Asked Questions What Kinds Of Nuts Can I Use?.For easier breaking, place the baking sheet of candy in the freezer for 5 minutes (after the candy has already cooled to room temperature).When the candy is completely cool, break into smaller, easy-to-handle pieces.You want the brittle to be about 1/4″ thick (not counting the nuts). You can use a spatula to spread the brittle mixture, but only if necessary. Pour onto your prepared baking sheet and allow to cool.Whisk until well combined and butter melts. Remove pan from heat and stir in baking soda, butter, and vanilla extract.Cook for about 10 more minutes, until your mixture is a rich golden brown in color. Boil until the liquid mixture reads 245☏ on a candy thermometer.Keep a close eye on it and adjust the temperature as needed. You want the mixture to continue boiling, but not spill out of your pan. Bring to a boil, then reduce to medium heat or medium-low heat.
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