I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. Paula's Gift Packaging Tip: I love to junk for little pots and pans.
#Cashew brittle zip#
#Cashew brittle crack#
Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 ☏). In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved.Store in airtight container at room temperature. Cook and stir over medium heat until mixture comes to a boil. In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Bake at 350 for 8-10 minutes or until golden brown, stirring occasionally. Combine cashews and coconut on a third 15x10x1-in. Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. pans with 1 tablespoon butter each set aside.Quickly stir in baking soda mixture until light and foamy. (Watch carefully so mixture does not burn.) Immediately remove from heat. Cook about 13 minutes, stirring constantly, to 300☏ or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads.
Cook over medium heat about 25 minutes, stirring occasionally, to 240☏ on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. In small bowl, mix baking soda, 1 teaspoon water and the vanilla set aside.(Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter set aside. Grease 2 large cookie sheets with butter keep warm in oven. It's also difficult to pass by this State Fair essential, where chef Mark Haugen turns out all manner of swoon-inducing delights (guajillo chile- and chile de Arbol-marinated shrimp tacos, anyone?), including a wood-grilled sweet corn that's finished, Mexican-style, with chile-infused mayonnaise, Cotija cheese, hot sauce and tons of fresh lime. It's impossible to imagine a visit to the fairgrounds without a pilgrimage to the Corn Roast, where fairgoers gobble up several hundred thousand cobs of butter-glazed, Minnesota-raised sweet corn. If you are going, have fun, follow the CDC's COVID-19 safety guidelines and consider the following 15 suggestions: Elotes at Tejas Express They're the items that signify - to me, anyway - what's great about the Great Minnesota Get-Together.įor those not attending this year's fair, there's always next year. In my role as a Star Tribune restaurant critic, I've devoted my time at the fair to assessing deep-fried Nut Goodies, cheese-laden (and Sriracha-splashed) funnel cakes, deep-fried Cheddar cheese dipped in, yes, crushed Cocoa Puffs and other wonders, on a constant quest for the ingenious and the delicious.Īs I transition to a different coverage area, I'm taking this opportunity to look back at some of the foods that have perennially landed on my must-eat list. They're State Fair classics, as indelible a component as the CHS Miracle of Birth Center, the grandstand and the seed art exhibition.īut there's more to the fairgrounds than turkey legs and all-you-can-drink milk. There's a reason why fairgoers go back, year after year, for the mini doughnuts, the pork chops-on-a-stick, the Pronto Pups and corn dogs, the cheese curds, the Dairy Building malts, the French fries and the chocolate chip cookies.
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