WebTray lined with parchment paper Instructions Heat a 10″ skillet over medium heat. Put the raw nuts in the skillet and the dry seasonings. Stir and heat until the …
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I love cashews so this is his answer for a brittle." Mix baking soda, 1-teaspoon water and vanilla and set aside. Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle. Cook over medium heat until 240 degrees on a candy thermometer. Add butter and cashews. Cook until 300 degrees on candy thermometer.
Add the sugar, water, corn syrup, and butter to a large saucepan. Measure out the baking soda and cashews and have them ready. Heat everything in the saucepan over medium-high heat, stirring occasionally, until the mixture turns golden brown and reaches 300°F on a candy thermometer, about 10 minutes.
Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer. Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot.
This Low Carb Peanut Brittle recipe makes 4 serves. 1 serving contains 2g net carbs. Line a cookie sheet with parchment paper and evenly spread out the peanuts. Place the butter, swerve, and vanilla essence in a small saucepan over medium-high heat. Cook the mixture to caramel stage, it should be a deep brown color.