Recipe: cashew crunch

Dish: cashew problem

Cashew Crunch

3/4 mug water
1 1/2 mugs granulated sugar
1 1/2 liquid ounces corn syrup
If nuts are saltless), 2 tsps salt (.
Bit of lecithin on the idea of a table blade.
3 tbsps butter.
1 1/2 tsps vanilla remove.
12 ounces cozy, baked cashews.

At 280 levels F, carefully mix in butter. Expect a deep sugar shade or tough split at 295 levels F. Quickly eliminate from warmth prior to sweet starts to smoke.

Promptly scratch the sweet right into a pile on a cozy buttered marble piece or 18- to 23-inch bun frying pan, maintaining it constrained to a heap for warmth control.

With pot cover on, vapor for 3 mins, after that clean around chef line with a bread brush dipped in cool water. Place the thermostat in the syrup without added mixing. Transform warm to medium/low and chef to 280 levels F or soft split when set starts to enlarge.

When set starts to enlarge, transform warm to medium/low and chef to 280 levels F or soft fracture.

Quickly scratch the sweet right into a pile on a cozy buttered marble piece or 18- to 23-inch bun frying pan, maintaining it restricted to a stack for warm control. With a cook’s blade or spatula, transform breakable over for also circulation of syrup.

Include water and bring to a boil; established off warm. Mix on tool to high warm, bringing to a 2nd boil.

Include water and bring to a boil; established off warm. Mix on tool to high warmth, bringing to a 2nd boil.

This set establishes swiftly, so deal with rush, transforming the sweet pile sometimes. When tiny sweet collections are great, location in plastic bag.