Cashew Brittle Recipe (2024)

FAQs

Why is baking soda added to nut brittle? ›

Baking soda is a key ingredient in peanut brittle. It's what aerates the candy, giving it a nice light crunch.

If your peanut brittle never sets up hard, it means you didn't cook it to a high enough temperature. Make sure you cook it to the “hard crack” stage, between 298°F- 313°F, and swirl your thermometer probe around in the syrup to get an accurate read of the temperature.

Homemade cashew brittle is a twist on a traditional favorite. Our cashew brittle is thin and crispy and made with tasty cashews - just the way our grandfather always made it. Our cashew brittle is made with pure ingredients that you probably keep in your kitchen: sugar, corn syrup, cashews, salt and baking soda.

Whether it's during the cooking, cooling, or storage process, moisture and humidity can ruin the best batch of brittle in minutes, leaving you with a soggy, sticky mess. This is why eliminating moisture anywhere you can is our top tip on how to store peanut brittle.

If your peanut brittle is not hardening, it's because the sugar mixture did not get hot enough to properly caramelize, cool and become hard, crisp and crunchy. If you have this issue, next time, use a thermometer to make sure the peanut brittle mixture gets to 300°F.

You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes. This can help to soften it a bit and restore some of its original texture.

What Makes it Brittle? The sugar will be cooked to 300ºF (149ºC)—hard crack stage; which when set up would be hard like a lollipop. But peanut brittle is delicate and you can easily bite into it—how? The secret is in the baking soda.

If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won't properly set and the end result will be sticky.

It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy.

What is the black mold in cashews? ›

Black mould is one of the most important foliar diseases of dwarf cashew plants in coastal zone of northeastern Brazil.

Like many nuts and seeds, cashews contain phytic acid, an anti-nutrient that can hinder mineral absorption. Soaking helps to reduce the phytic acid content, promoting better absorption of minerals such as zinc, magnesium, and calcium.

You will want the cookie sheet to be non-stick. Use parchment paper, a silicone baking sheet or a greased cookie sheet. Spread the peanut brittle as thin as you can. Immediately add your sea salt.

Should you refrigerate peanut brittle? Store the brittle in an airtight container at room temperature for up to 1 month to maintain the crisp. Moisture in the refrigerator would soften the brittle.

Does Peanut Brittle Go Bad? Properly stored peanut brittle can last for several weeks to a couple of months.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Formally known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic (1). Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

Although baking soda cannot soften the water fully, it, being alkaline, changes the pH of hard water to make it more suitable for skin and hair. Of course, the problem with this method is that you won't exactly be able to enjoy a shower, since you've to make use of a bathtub.

Skin is meant to be slightly acidic, with a pH between 4.5 and 5.5, but baking soda has a pH of 9. Increasing the pH of your skin can lead to dryness, irritation, and other side effects.