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2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1 cup butter 3 cups cashews 1 teaspoon baking soda In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230°. When temperature is 280°, or soft-crack stage, add cashews. Stir constantly until hard-crack stage, 300°, is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size baking pans. As the candy cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container.Makes about 2 pounds of cashew brittle. |
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| Asian Brown Rice with Cashew salad |
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1cup Brown rice, dry measure 4oz Snow peas 1x Scallion 1/4cup Cashews, dry-roasted |
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ACA Newsletter
Your quarterly update on cashew issues in Africa and around the world!
Issue No 11 December 2009
- The world of cashew comes togerther..... in Africa'
- Farmers, Traders and Processors team up with public sector in ACA National Committees
- USAID - West Africa Trade Hub grant
- Cashew Calendar 2010
- Country updates on cashew seasons in West Africa
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