No candy thermometer is needed here!
However, you might want to owe one if you want to get it right to the crystallization point.
However, you might want to owe one if you want to get it right to the crystallization point.
This recipe calls for cream of tartar. It is essential at this point because it helps the mixture to tolerate high heat and prevent from crystallization.
This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine and Kath at Garden Eats.
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.
You'll need:
1 cup granulated sugar
1 tbsp honey
1/4 tsp cream of tartar
1/4 cup water
1 cup cashew nuts
1/2 tsp sea salt
How to make honey nut brittle cluster:
- Grease and line a baking sheet with parchment paper. Set aside.
- In a heavy saucepan, combine sugar, honey, cream of tartar and water. Put over medium low heat and let it boil while swirling the pan but without stirring.
- Once sugar mixture turns amber colour, add cashew nuts and swirl. Quickly transfer the mixture to prepared baking sheet and possibly spread in a single layer.
- Sprinkle sea salt over nut brittle.
- Let it sit to cool or at room temperature then break them up.
With all my love <3
Hi Andre,
ReplyDeleteI'm always hopeless in estimating the right temperature for my sugar coking... I would prefer to rely more on the thermometer :p You did yours very well.
Zoe
I like brittle very much.... so yummy!
ReplyDeleteI like brittle very much.... so yummy!
ReplyDeleteThis looks delicious. A wonderful treat to share with friends over the holiday. Would make great gifts too.
ReplyDeleteHi Andre yo have some really nice looking food!!
ReplyDelete