For the most part, nothing I cooked on Christmas turned out right – I used a new au gratin potato recipe that sucked, the ham turned out dry, the turkey roll was cold by the time we ate – well, you get the idea. My family grinned and beared it and was gracious in calling it delicious when it so wasn’t. I love you guys.
But there was one recipe we made this year that rocked my world – cashew brittle made in the microwave! I don’t usually make candy because there’s something about the hot sugar=liquid napalm thing that freaks me out a bit, but this recipe is so easy, and comes out so well, that even I will make it.
recipe courtesy Pittsburgh Post-Gazette
1 c. sugar
1/2 c. light corn syrup
1 1/2 c. dry-roasted cashews
1 tsp. unsalted butter
1 tsp. pure vanilla extract
1 tsp. baking soda
Lightly grease a cookie sheet or jelly roll pan and set aside. Stir together the sugar and corn syrup in a 1 1/2-quart casserole. Microwave on high for 4 minutes. Stir in cashews.
Microwave on high an additional 3 to 5 minutes, until brown. Add butter and vanilla and stir.
Microwave an additional 1 to 2 minutes. Cashews will be lightly browned and syrup very hot. Remove from microwave.
Stir baking soda into cashew mixture. Stir gently until light and foamy. Pour mixture onto prepared cookie sheet and let cool for 30 to 60 minutes.
When brittle is completely cool, gently flex cookie sheet to remove brittle, and then break brittle into small pieces. Keeps for several weeks in an airtight container.
Makes about 1 lb, or 20 servings.