Cashew Brittle

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for this one:

Mr. Gable had a leak in the roof over his dining room, so he called
a repairman to take a look at it. "When did you first notice the leak?"
the repairman inquired. Mr. Gable scowled. "Last night, when it
took me two hours to finish my soup!"

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            TODAY'S RECIPE
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All recipes this week are among the more than 100 recipes for
gifts from your kitchen contained in "The Gift of Food," available
for only $5 at http://www.wwrecipes.com/extra.htm

You'll always find cashews in my house during the holidays because
they were a favorite of my father. I love them too, especially when
they're surrounded by candy.

Cashew Brittle

1 1/2 cups (375 ml) sugar
1 cup (250 ml) light corn syrup
1/2 cup (125 ml) water
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) baking soda
3 cups (750 ml) roasted cashews

Combine the sugar, corn syrup, water, and salt in a heavy saucepan
and bring to a boil over moderate heat. Boil, stirring occasionally, for
about 15 minutes until the hard crack stage, 300-310F (150-155C) on
a candy thermometer. Remove from the heat and add the remaining
ingredients in the order listed, stirring after each addition. Pour
immediately onto a large greased baking sheet and, using two forks,
lift and stretch the mixture to form a 12-inch (30 cm) square. Cool
completely before breaking into smaller pieces. Store in an airtight
container. Makes about 1 1/2 lbs (675 g).
Received on Tue Nov 8 09:23:21 2005