No Bake Cashew Brittle Bars Recipes

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:

• Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
• In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
• Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.

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.

Steps:

• Line a 4 1/2 x 9 inch loaf pan with plastic wrap, leaving 1 inch overhang on reach 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.

Steps:

• Mix baking soda, 1-teaspoon water and vanilla and set aside.
• Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle.
• Cook over medium heat until 240 degrees on a candy thermometer.
• Add butter and cashews.
• Cook until 300 degrees on candy thermometer.
• Immediately turn off the heat.
• Quickly stir in baking soda mixture until light and foamy.
• Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
• Cool completely: at least 1 hour.
• Break into pieces and store in a covered container.
• This makes about 3.25 lbs of brittle.

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:

• 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.