Text 13321, 81 rader
Skriven 2014-05-14 16:42:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Perfumes
================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> A little research shows me that I have been looking at Italian Pignoli
 DD> - not the less expen$ive Chinese variety. Dr. Gourmet suggests
 DD> "pistachios OR walnuts OR almonds OR hazelnuts OR cashews OR peanuts OR
 DD> sunflower seeds."

 NB> Now that's a wide variety of tastes... and of prices...  ;)  Wonder
 NB> what would happen if one used some of each (presuming one just happened
 NB> to have all of them in stock)....  :)

I often have pistachios (natural, not the red dyed ones) in stock. And usually
a bag or two of David sunflower kernels and a 3# can of salted cashews.
Walnuts, hazelnuts (filberts) and or/almonds are problematic. I note that he
doesn't suggest pecans ... hmmmmmmmm.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cashew Nut Brittle
 Categories: Desserts, Candies, Nuts
      Yield: 2 Pounds
 
      2 c  Granulated sugar
      1 c  Light corn syrup
      1 c  Unsalted butter
    1/2 c  Water
      3 c  Unsalted raw cashew nuts;
           - coarse chopped *
      2 ts Baking soda
      1 ts Vanilla extract
 
  Butter 2 baking sheets and set aside. Butter the
  sides of a 3-quart saucepan, and add the sugar,
  corn syrup, butter, and water. Stir over low heat
  until the butter has melted. Increase the heat and
  bring the mixture to a boil. Continue cooking over
  moderate heat, without stirring, for about 20
  minutes, until the temperature reaches 275oF.
  (soft-crack stage) on a candy thermometer. Add the
  cashew nuts and continue cooking for about 5
  minutes, until the candy thermometer registers
  295oF. (hard crack stage.) You may stir
  occasionally, if necessary.
  
  Remove from the heat and immediately sift the
  baking soda evenly over the surface. (Be
  careful---the syrup will foam up.) Add the vanilla
  and stir to distribute the soda and vanilla
  throughout the mixture.
  
  Pour at once onto the prepared baking sheets. Tilt
  the sheets to spread the brittle about 1/2-inch
  thick. Allow to cool until firm. Break the brittle
  into pieces and store in an airtight container.
  
  Variation: Peanuts or other nuts can be added
  instead of the cashews, or you can use a
  combination of several nuts. Always choose the raw
  unsalted nuts that are available in health-food
  and speciality stores. The nuts will cook and
  "toast" when added to the hot syrup.
  
  * I have used salted, roasted cashew halves and
  pieces quite successfully in this recipe. Also
  slivered almonds. - UDD
  
  Recipe from: Dottie Cross
  
  Makes about 2 pounds.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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