Reviews (1)
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8 Ratings
5 star values:
3
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
11/26/2010
the recipe in the 2010 living Christmas magazine is allot different than this recipe. in the mag there are no nuts, and they tell you to gently pour into baking sheet without spreading. so.. wtf?
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Honeycomb Brittle
Recipe Summary
Yield: Makes 1 3/4 pounds
Ingredients
Ingredient Checklist
Nonstick cooking spray
2 cups sugar
1/2 cup (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoons coarse salt
1 1/2 cups (12 ounces) salted roasted cashews
Gallery
Honeycomb Brittle
Recipe Summary
Yield: Makes 1 3/4 pounds
Gallery
Honeycomb Brittle
Honeycomb Brittle
Honeycomb Brittle
Recipe Summary
Yield: Makes 1 3/4 pounds
Recipe Summary
Yield: Makes 1 3/4 pounds
Yield: Makes 1 3/4 pounds
Makes 1 3/4 pounds
Ingredients
Ingredients
- Nonstick cooking spray
- 2 cups sugar
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons coarse salt
- 1 1/2 cups (12 ounces) salted roasted cashews
Directions
Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside.
In a large saucepan, combine sugar, butter, corn syrup, and 1/2 cup water; stir so that sugar is wet. Place mixture over high heat and cook, without stirring, until it turns dark amber in color, about 10 minutes. Remove from heat.
Carefully whisk in baking soda, followed by salt; mixture will rise and bubble. Using a wooden or metal spoon, fold in cashews. Pour mixture onto prepared baking sheet, spreading in an even 1/2-inch-thick layer using back of the spoon. Let cool completely.
Break brittle into bite-size pieces using a mallet or the back of a heavy knife. Brittle can be stored in an airtight container at room temperature, up to 2 weeks.
Reviews (1)
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
11/26/2010
the recipe in the 2010 living Christmas magazine is allot different than this recipe. in the mag there are no nuts, and they tell you to gently pour into baking sheet without spreading. so.. wtf?
Reviews (1)
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
3
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
3
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
3
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 3
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/26/2010
the recipe in the 2010 living Christmas magazine is allot different than this recipe. in the mag there are no nuts, and they tell you to gently pour into baking sheet without spreading. so.. wtf?
Martha Stewart Member
Rating: Unrated
11/26/2010
the recipe in the 2010 living Christmas magazine is allot different than this recipe. in the mag there are no nuts, and they tell you to gently pour into baking sheet without spreading. so.. wtf?
Rating: Unrated
All Reviews for Honeycomb Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Honeycomb Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
