Ginas Butterscotch Pudding Pots and Cashew Brittle
- 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
- 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
- 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 Ginas favorite cashew brittle (recipe follows).
- 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.
- 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.
cornstarch, vanilla, kosher salt, butter, darkbrown sugar, corn syrup, white sugar, salt, baking soda, unsalted cashews, butter
Taken from www.epicurious.com/recipes/food/views/gina-s-butterscotch-pudding-pots-and-cashew-brittle-384116 (may not work)