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Cashew Brittle

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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Empower the Industry!

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Recipes

Upside-down cashew and maple syrup cake

For the topping: 90g butter 0.5 cup firmly packed brown sugar 2 tablespoons maple syrup 100g unsalted roasted or raw cashews, coarsely chopped
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ACA Newsletter

Your quarterly update on cashew issues in Africa and around the world!

Issue No 13 August 2010

'Empower the Industry!', ACA's 5th Annual Conference, Maputo - Mozambique.
Association of Food Industries (AFI) convention in Delray beach, Florida - USA, 29th April - 1st May
one of the toughest seasons ever
Interview of a Brazilian investor in Ghana
Updates from the African Cashew Initiative (ACi)
country updates

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