Spiced Cashew Brittle Chocolate Crunch Bark Recipe 475

Steps:

• Brittle: Preheat the oven to 325°F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews. Pour the hot candy onto the prepared baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards. Bark: Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130°. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85°. Return the bowl to the saucepan and warm the chocolate to 90°, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.

Steps:

• Preheat oven to 350°F (175°C).
• Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
• Pour the caramel over the crackers, spreading evenly with a spatula.
• Bake for 5 minutes.
• Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
• Remove the foil and spread the softened chocolate over the top evenly.
• Sprinkle with pecans, cover with foil, and freeze for 1 hour.
• Break the bark up into pieces.
• Enjoy!

Steps:

• Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
• Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.

Steps:

• In a medium size saucepan, bring water, sugar and Karo to a soft ball, 230°F on a candy thermometer. Add butter and stir while bringing to a hard crack, 300°F on a candy thermometer. Remove from heat and add soda, salt and cashews. Quickly pour onto non-stick foil. You will need to pull it with tongs to get a thin texture. Let cool and break into pieces.

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.