Reduce the speed to low and stir in the dry ingredients until well-blended. In the bowl of an electric mixer, beat together the butter, dark brown sugar, and vanilla on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the bottom and sides of the bowl a couple of times. In a medium bowl, sift together the flour, salt, baking soda, and baking powder. Line two baking sheets with parchment paper. Position oven racks to the upper and lower thirds of the oven and preheat it to 350 degrees. (But of course I strongly urge you to try making your own-it is so good, it's almost criminal.)ġ/2 cup (1 stick) unsalted butter, at room temperatureģ/4 cup plus 2 tablespoons dark brown sugarġ/2 batch Roasted Nut Brittle (made with raw cashews, chocolate drizzle omitted), or storebought peanut brittle, chopped into roughly 1/4-inch pieces (about 1 1/2 cups chopped bits) If making candy from scratch is not your thing, storebought peanut brittle is a-ok. You'll still get some ooze even when they're frozen first, but it's the kind that will make you go "ooh.!" not "ugh." You can double the dough recipe here to make about 40 cookies if you want to use all the candy at once, or you just uncontrollably munch on the remaining brittle like I do.įreezing the dough balls before you bake them is key to minimizing the candy melting off the cookies as they bake. However! An excess of brittle is not a terrible thing. Unfortunately, halving the brittle recipe is about as low as you can go without running the risk of burning it due to having too little boiling candy in the pot while cooking it. I'm going to warn you before you begin-even when you just make half a batch of the Roasted Nut Brittle, you will have about twice as much as you need to make this amount of cookies. Life is short and beautiful, friends! Ain't nobody got time to waste good brittle. So I say go for it-make half a batch of the really good homemade stuff, put some in the cookies, and then some in your face. ![]() Of course, you could just use storebought peanut brittle, but you'd have leftovers from that as well, and you know you'd just end up eating that, too-I'm just being honest, here. So you will have leftover brittle, calling your name from the countertop and tempting you at every turn. The recipe for the cookies calls for making just half a batch of cashew brittle, and you'll really only need half of that to put into the cookies. As in, you could really make some everyday of your life (not that I endorse that). If you've ever made toffee or peanut brittle or somesuch, then you know how dead simple it is. Ingredients made of ingredients! What is my problem?īut! I promise you that the extra steps are worth it. A crunchy, buttery, sweet-salty homemade cashew brittle is the cornerstone of these super delicious cookies. With all of our busyness these days, I can understand that you may scoff at a recipe that has an ingredient that to you have to make before you even begin. So let's cut the nifty foreword and get right down to it. They're at once brown buttery, brown sugary, crisp-chewy, and butterscotch-y. but guess what? Ain't nobody got time for that. ![]() Store in an airtight container.I've been sitting here, trying to craft a clever story that would segue into the glory that is these cookies. Loosen from pans as soon as possible, and break into bite-size pieces. As the cashew brittle cools, stretch it by lifting and pulling with two forks from the edges. Quickly stir in baking soda, mixing thoroughly. Remove pan from heat, and carefully remove thermometer.(Hard crack stage is achieved when a small amount of sugar syrup dropped into very cold water solidifies but separates into hard brittle threads.) Stir in cashews, and cook over medium-low heat, stirring frequently, until thermometer registers 300° F (hard-crack stage), about 10 to 15 minutes.(Soft crack stage is when a small amount of sugar syrup is dropped into cold water and can be stretched between your fingers and separates into hard but not brittle threads.) ![]() ![]() Cook mixture, stirring occasionally, until thermometer registers 280° F (soft-crack stage), 30 to 35 minutes. Attach a candy thermometer to pan, and reduce heat to medium-low. Add butter, and stir until butter is melted. Increase heat to medium-high and bring mixture to a boil. Cook, stirring frequently, until sugar dissolves. In a heavy, 3-quart saucepan over medium heat, stir together sugar, corn syrup, and water. Lightly grease two rimmed baking pans with butter.
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