Ginas Butterscotch Pudding Pots And Cashew Brittle Recipes

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BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

CASHEW BRITTLE



Cashew Brittle image

Incredibly quick and easy, but absolutely delicious. I have a peanut allergy and absolutely loved this cashew brittle. You'll want to make it again and again.

Provided by Criss & Sarah

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 35m

Yield 24

Number Of Ingredients 8

1 ½ tablespoons butter, or as needed
2 cups white sugar
1 cup light corn syrup
3 cups unsalted cashews, a mixture of whole and chopped
2 teaspoons butter
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract

Steps:

  • Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
  • 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. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
  • Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 263.1 mg, Sugar 21.2 g

BUTTERSCOTCH CASHEW BARS



Butterscotch Cashew Bars image

I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 10

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt
TOPPING:
1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

GINA'S BUTTERSCOTCH PUDDING POTS AND CASHEW BRITTLE



Gina's Butterscotch Pudding Pots and Cashew Brittle image

Categories     Candy     Dessert     Christmas     Cashew     Chill     Raw     Simmer     Boil

Yield serves 8

Number Of Ingredients 14

BUTTERSCOTCH PUDDING POTS
4 cups half-and-half
6 tablespoons cornstarch
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 stick salted butter
1 cup dark-brown sugar
CASHEW BRITTLE
1/2 cup corn syrup
1 1/2 cups granulated white sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup raw unsalted cashews
2 tablespoons butter

Steps:

  • Whisk the first four ingredients together in a large bowl.
  • Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
  • Whisk in the half-and-half mixture, and bring to a boil. Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes. Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins. Let cool, then chill in the refrigerator to set for at least 2 hours.
  • Serve with Gina's favorite cashew brittle (recipe follows).
  • CASHEW BRITTLE
  • Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
  • Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
  • Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
  • NOTE
  • A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

GINA'S BUTTERSCOTCH SUNDAE



Gina's Butterscotch Sundae image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pint high quality butter pecan ice cream
Butterscotch Sauce, recipe follows
1 cup chopped toffee bars (recommended: Heath bar)
Whipped cream, for garnish
Maraschino cherry, for garnish
1 cup light brown sugar
1/2 cup corn syrup
1 stick unsalted butter
2 tablespoons bourbon
1 teaspoon vanilla extract

Steps:

  • Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
  • In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.

CASHEW BRITTLE



Cashew Brittle image

I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. -Rhonda Glenn, Prince Frederick, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3/4 pound.

Number Of Ingredients 6

2 teaspoons butter, divided
1 cup sugar
1/2 cup light corn syrup
1 to 1-1/2 cups salted cashew halves
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.

CASHEW BRITTLE



Cashew Brittle image

Craving candy? Try a nutty twist on homemade old-fashioned peanut brittle.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 72

Number Of Ingredients 8

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 lb cashews (3 cups)

Steps:

  • Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (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.
  • In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F 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.
  • Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
  • Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 6 g, TransFat 0 g

CASHEW BRITTLE



Cashew Brittle image

My parents own a candy store and my Dad is always trying something with a twist. I love cashews so this is his answer for a brittle.

Provided by edgar5rus

Categories     Candy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 teaspoon baking soda
1 teaspoon water
2 teaspoons vanilla
3 cups sugar
1/2 cup water
1 cup light corn syrup
4 tablespoons butter
4 1/2 cups salted cashew pieces

Steps:

  • 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.
  • Immediately turn off the heat.
  • Quickly stir in baking soda mixture until light and foamy.
  • Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
  • Cool completely: at least 1 hour.
  • Break into pieces and store in a covered container.
  • This makes about 3.25 lbs of brittle.

Nutrition Facts : Calories 1209.5, Fat 55.4, SaturatedFat 14.3, Cholesterol 20.4, Sodium 957.7, Carbohydrate 177.4, Fiber 3.1, Sugar 120.5, Protein 15.8

CASHEW BRITTLE (MICROWAVE)



Cashew Brittle (Microwave) image

From GE Microwave cookbook, 1977. Fast and easy brittle that sure beats standing over the stove stirring! Have made this so many times I can count them all.

Provided by LAURIE

Categories     Candy

Time 13m

Yield 1 pound

Number Of Ingredients 6

1 cup sugar
1/2 cup white corn syrup
1 cup cashews
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • In 1 1/2 qt casserole, stir together sugar and syrup.
  • Micro on high for 4 minutes.
  • Stir in cashews.
  • Micro on high 3-5 minutes only until light brown.
  • Add butter and vanilla, blending well.
  • Micro on high 1-2 minutes more.
  • Nuts will be lightly browned and syrup very hot!
  • Add baking soda and stir gently stir until light and foamy.
  • Pour onto lightly greased cookie sheet.
  • Cool 30-60 minutes.
  • Break into small pieces and store in airtight container.
  • NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.

Nutrition Facts : Calories 2088.6, Fat 67.6, SaturatedFat 14.9, Cholesterol 10.1, Sodium 2268.4, Carbohydrate 376.2, Fiber 4.1, Sugar 252.9, Protein 21

SHORECOOK'S CASHEW BRITTLE



Shorecook's Cashew Brittle image

Through the years I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. This is one of my biggest requests at Christmas. It makes a nice thank-you gift as well and is a hit at bake sales.

Provided by SHORECOOK

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 50m

Yield 15

Number Of Ingredients 7

1 tablespoon butter
1 ½ cups salted cashews
1 cup white sugar
½ cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Grease a baking sheet with 1 tablespoon butter.
  • Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
  • Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 26.2 g, Cholesterol 4.1 mg, Fat 7.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 189.3 mg, Sugar 17 g

OLD-FASHIONED BUTTERSCOTCH PUDDING



Old-Fashioned Butterscotch Pudding image

This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup/165 grams dark brown sugar
1 tablespoon unsalted butter
2 cups/480 milliliters whole milk
1 cup/240 milliliters heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)

Steps:

  • Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
  • In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
  • Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
  • Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
  • Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
  • Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
  • When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

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