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Cashew Brittle

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups cashews
1 teaspoon baking soda
In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230°.
When temperature is 280°, or soft-crack stage, add cashews. Stir constantly until hard-crack stage, 300°, is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size baking pans. As the candy cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container.Makes about 2 pounds of cashew brittle.

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By becoming a member of the ACA, you show your support for a stronger, more efficient African cashew industry. Register today!

We have more than 50 members, click here to see all the ACA Members !

New members: Agribissau, Sicaju, Intersnack Group and African Investment Management Services (AIMS)

Upcoming Events

PTNPA Convention & Tradeshow, Jan 17-20 2009, Grand Bahamas Island, Bahamas. www.ptnpa.org

World Nut and Dried Fruit Congress (INC), May 29-31, Monaco, Monaco. www.nutfruit.org

Recipes

Cashew Chard "Burritos"

1/2 cup dried French green lentils
1 teaspoon olive oil
1 medium onion, peeled and finely diced (about 1 1/2 to 2 cups)
2 cloves garlic, minced
1 cup carrots, finely diced (2 medium or 3 small carrots)
6 ounces firm tofu, rinsed, patted dry, and diced (about 1 cup)
1/2 cup (2 1/2 ounces) raw whole cashews
2 tablespoons fresh basil leaves, finely chopped or 1 1/2 teaspoons dried
2 tablespoons fresh oregano leaves, finely chopped or 1 1/2 teaspoons dried
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon freshly ground black pepper
6 large, unblemished Swiss chard leaves, trimmed plus extras in case of breakage