Enjoy the holiday music.
Over the next 15 days, we are sharing a favorite recipe from each of the 15 Alchemy Artists. It's our way of saying thank you for your support.
Take a moment to enjoy our gift to you.
Today's recipe for Cashew Brittle is from Deb Zelanak.
This recipe is really easy and does not require a thermometer, just keep an eye on it because of differences in microwaves.
1 cup sugar
½ cup light corn syrup
1 to 1 ½ cups salted cashew halves
1 tsp. butter (no substitutes)
1 tsp. baking soda
1 tsp. vanilla extract
In a microwave-safe bowl, combine the sugar and corn syrup.
Microwave, uncovered, on high for 4 minutes; stir. Heat 3 minutes
longer. Stir in cashews and butter. Microwave on high for 30-60
seconds or until mixture turns a light amber (mixture will be very hot).
Quickly stir in baking soda and vanilla until light and foamy.
Immediately pour onto a greased baking sheet and spread with a metal spatula. Chill for 20 minutes or until set; break into small pieces. Store in an airtight container. Yield: ¾ pound.
**Deb's recipe hints: If it starts to turn color during the 2nd heating, stop and go on to the next step. Also, don’t double the recipe separate batches!
ALCHEMY: an artists' cooperative
320 Main Street, Lander
Holiday hours: Tue-Sat., 10 am - 6 pm