I think Trisha Yearwood is a genus! I was very nervous about making my own brittle. I had cashews on hand and decided to use those. One thing that's essential is a candy thermometer. I started out with 3 cups of sugar, 1 cup of light corn syrup, and 1/2 cup water in a medium stock pot. I attached the candy thermometer to the side and let the temp. come up to 240 degrees. You need a long spoon because it gets very hot. In a separate bowl mix 1 tsp. salt and 1 tsp. baking soda and reserve. Once the mixture comes up to 240, stir in the nuts. I used cashews. (Trisha used about 3 cups, I used about 1 cup) Then let the caramel go up to 300 degrees in temperature. Remove from the heat and add the baking soda, salt, and the stick of butter. Stir until the butter is melted and pour onto two buttered jelly roll pans. Make sure the mixture is spread thinly. Mine was a bit thick but still tastes good! Let cool and brake into pieces.
They are very easy to make and the result is fantastic! I used the Macadamia nuts per the recipe last time and Hazelnut nuts this time. You can use Almonds for the complete Almond Joy experience.
|this is right after they were dipped in chocolate|
After the chips have melted, turn off the heat and begin adding the balls into the chocolate. Use two forks to get the excess chocolate off. Return to the parchment paper and refrigerate. Then hide them from your family!
I gave them out as gifts and they went over pretty well! I will be posting the Pecan Tassie recipe at a later date. I wish everyone a Merry Christmas and Joyful Holiday! I will be posting pictures of the food tomorrow!