Cashew Brittle Hearts Recipes

Steps:

• Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

Steps:

• Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (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.
• In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

Steps:

• Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
• Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
• Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
• Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

Steps:

• Preheat oven to 350 degrees.
• Make the brittle: Bring sugar, corn syrup, water, and salt to a boil, stirring until sugar has dissolved. Wash down sides of pan with a wet pastry brush, and cook until pale amber, about 12 minutes total. Stir in butter. Remove from heat, and stir in cashews. Pour onto a parchment-lined baking sheet to cool.
• In a food processor, finely grind the brittle. Place brittle in heaping teaspoons on a nonstick baking mat, and flatten each into a thin round. Bake until melted, about 5 minutes. Press a 1- to 2-inch heart-shape cutter into center of each round while brittle is still hot. With cutter still in place, pull away sides of melted brittle. Remove cutter. Let cool slightly, until bendable. Lift heart from baking mat with a spatula, and bend slightly at center of heart. Let cool completely.

Steps:

• Grease a baking sheet with 1 tablespoon butter.
• Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
• Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

Steps:

• Make cake: Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Line with parchment, and butter parchment. Sift together flour, cocoa, and salt.
• With a mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until pale and thick, about 7 minutes. Beat in vanilla.
• With a mixer fitted with the whisk attachment, beat egg whites until medium-stiff peaks form. Fold into yolk mixture in 3 additions. Fold in flour mixture in 2 additions until almost incorporated. Fold in butter. Pour into pan.
• Bake cake until a toothpick inserted into center comes out clean, 25 to 30 minutes. Let cool completely in pan on a wire rack. Invert onto rack. Remove parchment, and turn right side up.
• Make brittle: Bring sugar, corn syrup, water, and salt to a boil, stirring until sugar has dissolved. Wash down sides of pan with a wet pastry brush, and cook until pale amber, about 12 minutes total. Stir in butter. Remove from heat, and stir in cashews. Pour onto a parchment-lined baking sheet to cool. Coarsely chop.
• Make mousse: Melt chocolates and butter in a heatproof bowl set over simmering water, stirring occasionally. Cool 20 minutes. Keep water simmering.
• Combine yolks, sugar, and salt in a heatproof bowl set over simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees on a candy thermometer. Remove from heat. With a mixer fitted with the whisk attachment, beat on medium-high speed until thick and cool, about 7 minutes.
• Whisk cream, creme fraiche, and vanilla until medium-stiff peaks form. Fold chocolate mixture into yolks. Fold in cream mixture, and then 1 1/2 cups brittle. Cover, and refrigerate, stirring occasionally, until slightly thickened, 1 hour.
• Make ganache: Fill a bowl halfway with ice water, and set aside. Combine chocolates and salt in a heatproof bowl. Bring milk, cream, and butter to a boil. Pour over chocolate, and whisk until smooth. Reserve 1 cup ganache at room temperature. Place bowl with remaining ganache in ice water, and whisk constantly, scraping bowl, until ganache is set but not solid.
• Make syrup: Mix liqueur and vanilla.
• Assemble cake: Using a serrated knife, trim rounded top of cake to create a flat surface, and shave off just the slightest bit of cake around edges so that it fits inside an 8-by-3-inch springform pan without touching sides. Cut cake in half horizontally. Cut both layers in half horizontally to make 4 layers. Place 1 layer in pan. Brush with 1/4 of the syrup. Top with 1/2 cup ganache and 1 cup mousse. Repeat with cake, syrup, ganache, and mousse. Spread 1 cup reserved ganache over top. Refrigerate at least 2 hours (preferably overnight).
• Run an offset spatula around edges of pan, and remove sides. Garnish with berries and, if desired, Cashew-Brittle Hearts.

Steps:

• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• note
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

Steps:

• Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
• Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
• Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
• Store the candy in an airtight container.

Steps:

• Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.
• Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
• Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.