Sunday, November 28, 2004

Cashew Bark

1/2 Cup Butter
1 Cup Granulated Sugar
1/4 Cup Golden Corn Syrup
1 1/2 Cups Cashews
1/2 Cup Sweetened Coconut (Optional)

In a large saucepan, combine butter, sugar and corn syrup. Cook and stir with a wooden spoon over medium heat until melted, smooth and bubbly. Cover and cook for 1 minute.

Add nuts and increase heat to medium-high. Cook uncovered, stirring constantly until nuts are lightly browned, and syrup is a warm and golden colour (about 5 minutes).
At this point you can throw in the coconut, if you are so inclined.

Pour mixture into a foil-lined and lightly buttered baking sheet, spreading as thinly as possible. Cool until hard. Peel candy from foil and break into pieces.

*The brittle can be saved in an airtight container, at room temperature for up to a week.

**A word of advice: Wash the saucepan immediately after you pour the candy out.
For obvious reasons...why make more work for yourself if you don't need to.
It's my motto for everything.

***The above pictured is the recipe doubled.