GERMAN HOMEMADE MARZIPAN
It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.
Provided by transatlantikkoch
Categories World Cuisine Recipes European German
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
- Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g
CASHEW CRUNCH
Folks can't stop eating buttery, brittle-like candy. Try using almonds or your favorite nut in place of the cashews as an equally tasty alternative.-Kim Croft, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, brown sugar, corn syrup, cayenne, salt and remaining butter. Cook and stir until sugar is dissolved., Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes., Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 182 calories, Fat 14g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 176mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CASHEW CANDY CRUNCH
I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/4 pounds.
Number Of Ingredients 6
Steps:
- Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
NAT'S BUTTERY CASHEW CRUNCH
My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.
Provided by Natalie
Categories Desserts Candy Recipes Nut Candy Recipes
Time 19m
Yield 24
Number Of Ingredients 5
Steps:
- Generously butter or grease a large baking sheet, and set aside.
- In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
- Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.9 g, Cholesterol 20.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.9 g, Sodium 27.7 mg, Sugar 11.2 g
COCONUT CASHEW CRUNCH
The crunch is always a hit for Christmas snacking. It's one of my husband's favorites-and he says he doesn't like coconut! It's incredible on ice cream. -Dana Nemecek, Skiatook, Oklahoma
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 3 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cereal, coconut and cashews. , In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat. , Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers.
Nutrition Facts :
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