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In continuation of my earlier post above (D from 2/12/09), I bought a small box of peanut brittle from See's just to compare to this recipe and I have to say that I prefer this recipe over See's. I must of forgot what See's Peanut Brittle tasted like, but now I don't have to buy See's Peanut Brittle anymore. This is the ultimate Cashew Brittle recipe (except I did not try the full measurement of the salt). I did add some salt, but not 3 tablespoons Kosher salt - I just used 3/4 teasoon table salt for half of the recipe. This is truly a good recipe. For ameteaurs like myself, use a candy thermomether and I promise you that you will succeed. Half recipe makes about 2 pounds brittle. (See's does not make cashew brittle and sells their peanut brittle for about $14/pound).
I just made the recipe for Karen DeMasco's Cashew Brittle, posted December 18, 2007. I am quite happy with the results. I have never made brittle or caramel before, but after a lot of reading from various sources, I decided to give this recipe a try. I halfed the recipe and follow the ingredients, except for the kosher salt. I was scared to add the 1-1/2 tablespoons kosher salt (half recipe) so I only used 1/8 teaspoon table salt. I used a candy thermometer and follow the cooking process until the temperature reached 300 degrees. Then I remove the pot from the heat and added the baking soda and salt, then nuts. You have to work fast at this point because candy starts to harden quite fast. I used "cashew pieces with 50 percent less salt" from TJs and came out perfect. Like I mention earlier, I am quite satisfy with the results, although I compared this recipe to my favorite See's Peanut Brittle and I have to say that it looked just like the See's bittle, but not as buttery tasting as See's. I am still plannng to search for a recipe that comes close to See's Peanut Brittle though. In the meantime, this recipe is a keeper. Anyone who have a clone See's Peanut Brittle recipe, please share the recipe to homebakery@sbcglobal.net. Thank you very much!
I just made this recipe and is quite happy with the results. I have never made brittle or caramel before, but after a lot of reading from various sources, I decided to give this recipe a try. I halfed the recipe and follow the ingredients, except for the kosher salt. I was scared to add the 1-1/2 tablespoons kosher salt (half recipe) so I only used 1/8 teaspoon table salt. I used a candy thermometer and follow the cooking process until the temperature reached 300 degrees. Then I remove the pot from the heat and added the baking soda and salt, then nuts. I used cashew pieces with 50 percent less salt from TJs and came out perfect. I am quite satisfy the results, although I compared this recipe to my favorite See's peanut brittle and I have to say that it looked just like See's, but not as buttery tasting as See's. I am still happy with the results and will give this recipe another try. I am still going to do my searching for a recipe that comes close to See's candt though. My advice for other people who had problems with the recipe is to get a candy thermometer. You will not fail with the candy thermometer. Anyone who have a See's Peanut Brittle clone recipe, please share the recipe to homebakery@sbcglobal.net. Thank
Toggle Commented Feb 12, 2009 on Karen DeMasco's Cashew Brittle at The Wednesday Chef