Below are 2 recipes I enjoy making every Christmas.
Cashew Brittle
2 Cups Sugar
1 Cup Corn Syrup
12-14 oz. Cashews
½ Cup Water
1 Cup Butter
1 tsp. Baking Soda
In a large pot combine sugar, corn syrup and water. Cook and stir until sugar dissolves. Bring to a boil and blend in butter. Stir often. Keep cooking until temperature reaches 280 degrees (use a candy thermometer). Add cashews. Stir constantly until temperature reaches 300 degrees. Be careful, it’s hot! Remove from heat and add baking soda. Stir rapidly until well mixed. Pour onto 2 greased cookie sheets. Spread brittle with back of a spoon. Let cool and then break into pieces.
This recipe was given to me by a man who was sort of a relative who has since passed away. He used to make it every year as gifts and I have carried on that tradition.
Pretzel Brittle
1 Package Almond Bark
½ Bag (or more) Pretzel Sticks or Mini Pretzels
Red and Green Colored Sugar
Crush the pretzels. You can use a food processor or use a zip top bag and a rolling pin. Then, in a microwave safe container melt almond bark according to package directions. It takes about 2-3 minutes to melt. Add the pretzels and stir until well mixed. Spread onto a cookie sheet. Sprinkle colored sugar over the top. Let cool and then break into pieces.
I came up with this after realizing how little I enjoyed dipping pretzels one at a time. A good friend had seen them made as mounds and I thought it would be even easier to just spread them out on a cookie sheet.
This is a another favorite Christmas treat to eat and give away.
