While I wait to update the blog about the delicious caramel cake I made last week (was it good? Well, mum ate half the cake the same afternoon I made it. Just saying.) I thought I’d share that I finally made Cashew Nut Brittle, the brittle that drove me, well….nutty, when I first began making sweets. As noted previously, each recipe I found had differences in just about every aspect of the making.
Now that I’ve settled on the simplest of all recipes for brittle (sugar – melt, nuts – roast, combine – stir, set, eat) and tried it with almonds and mixed nuts, I decided that the time had finally come to make the cashew nut version. This was also prompted by a dear older lady in our church who could do with a little TLC at the moment and loves Brittle. Cashews just seem the most appropriate nut for that kind of gift.
I’m happy to report that the brittle turned out great! I decided to leave the nuts whole, which resulted in a thicker brittle, which is actually nicely different. I may chop them next time, though, if I want more pieces; this thicker version naturally meant less “spread” and thus fewer pieces. I did chop the pieces smaller, as I figure what you lose in surface area you gain in total volume, so still managed a decent batch.
All that remains to be seen is how mum splits the batch between herself and the dear church lady.
Or is that whether mum splits the batch?…