Nov 4, 2009
the craft of baking
Oh delicious and delectable – me and the kids sat down with this book drooling and flicking through the pages. We straight away marked a few recipes for immediate making – the cashew brittle was a big hit – yummy and easy – ah happy happy baking days. The coconut meringue crunch was yummy but I think I must have made a mistake in my measurements as it was not crunchy enough – no complaints though it was still eaten within a day!
From breads, brownies, tarts, cakes and puddings to icecreams and candies there is lots here to inspire – and hone your baking craft – pity there was not a photo for every recipe though – am sure to make this book a firm favourite.
The brittle recipe was really so very easy – I have made brittle before but it never seemed this easy.
Cashew Brittle Recipe
Prepare a baking tray with baking paper or cooking spray
In a saucepan combine 2 cups sugar, 8 tablespoons (1 stick) butter, 1/3 cup corn syrup (or glucose syrup), stir lightly then set to cook over a high heat without stirring until it starts to turn a darker amber shade – rather than the gold colour it will already be.
Add in the teaspoon of baking soda, and the tablespoon of salt (I used less than this and it was still salty so go easy if you are not a huge salty foods fant), and then stir in 1 1/2 cups of roasted cashews.
Pour the brittle onto your pan – smoothing it over while still hot with a silicon spatula. Once it is completely cool – break it into pieces and store in an airtight container.