Post by Donna on Jul 30, 2008 18:30:12 GMT -5
Hello Ladies,
I am having some difficulty making Amish Cashew Crunch. It is similar to peanut brittle. The first couple of times I made it, it turned out beatifully. The last two times, the oil separated from the mixture and created an awful mess. The only thing that I can think of that is different is that I used unsalted butter the last time. I can't say for sure the second to last time. The recipe is very basic.... 1 cup sugar to 1 cup butter bring to a boil and cook until golden brown or 290 degrees. add the cashews (2 cups) and spread in a pan to cool. Perhaps I am also adding too much corn syrup. I think I only used a small amount perhaps 1 tsp the first time and this last time I used 1 tablespoon. Corn syrup is added to prevent it from foaming and boiling over. It still tastes OK, but you have to wipe the "grease" off before you can eat it....
ANY suggestions would be greatly appreciated.
Donna
I am having some difficulty making Amish Cashew Crunch. It is similar to peanut brittle. The first couple of times I made it, it turned out beatifully. The last two times, the oil separated from the mixture and created an awful mess. The only thing that I can think of that is different is that I used unsalted butter the last time. I can't say for sure the second to last time. The recipe is very basic.... 1 cup sugar to 1 cup butter bring to a boil and cook until golden brown or 290 degrees. add the cashews (2 cups) and spread in a pan to cool. Perhaps I am also adding too much corn syrup. I think I only used a small amount perhaps 1 tsp the first time and this last time I used 1 tablespoon. Corn syrup is added to prevent it from foaming and boiling over. It still tastes OK, but you have to wipe the "grease" off before you can eat it....
ANY suggestions would be greatly appreciated.
Donna
