MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cashew Nut Brittle
Categories: Desserts, Candies, Nuts
Yield: 2 Pounds

2 c Granulated sugar
1 c Light corn syrup
1 c Unsalted butter
1/2 c Water
3 c Unsalted raw cashew nuts;
- coarse chopped *
2 ts Baking soda
1 ts Vanilla extract

Butter 2 baking sheets and set aside. Butter the
sides of a 3-quart saucepan, and add the sugar,
corn syrup, butter, and water. Stir over low heat
until the butter has melted. Increase the heat and
bring the mixture to a boil. Continue cooking over
moderate heat, without stirring, for about 20
minutes, until the temperature reaches 275┬║F/135┬║C
(soft-crack stage) on a candy thermometer. Add the
cashew nuts and continue cooking for about 5
minutes, until the candy thermometer registers
295┬║F/146┬║C (hard crack stage.) You may stir
occasionally, if necessary.

Remove from the heat and immediately sift the
baking soda evenly over the surface. (Be
careful---the syrup will foam up.) Add the vanilla
and stir to distribute the soda and vanilla
throughout the mixture.

Pour at once onto the prepared baking sheets. Tilt
the sheets to spread the brittle about 1/2-inch
thick. Allow to cool until firm. Break the brittle
into pieces and store in an airtight container.

Variation: Peanuts or other nuts can be added
instead of the cashews, or you can use a
combination of several nuts. Always choose the raw
unsalted nuts that are available in health-food
and speciality stores. * The nuts will cook and
"toast" when added to the hot syrup.

* I have used salted, roasted cashew halves and
pieces quite successfully in this recipe. Also
slivered almonds. - UDD

Recipe from: Dottie Cross

Makes about 2 pounds.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous w/Pistachios & Apricots
Categories: Pasta, Fruits, Nuts, Herbs, Citrus
Yield: 5 Servings

1/2 c Chopped red onion
1/4 c Lemon juice
10 oz Box couscous; abt 1 1/3 c
2 tb Olive oil; divided
1 ts Salt; + more to taste
1/2 c Shelled raw pistachios *
10 Dried apricots; chopped
1/3 c Chopped parsley
2 ts Harissa or Sriracha; opt

* If you only have access to shelled roasted pistachios,
use them and skip step 2 in the method instructions.

Place the chopped onion in a small bowl. Pour the lemon
juice over the onions, set aside and let the onions soak
in the lemon juice.

Toast the pistachios in a small pan on medium-high heat
until lightly browned and fragrant. (Take care when
toasting nuts, they can burn quickly if you don't pay
attention!) Remove from heat and place into a small bowl
to cool. (Skip this if using pre-toasted pistachios.
Also, omit or cut back on the salt if the nuts from the
store are pre-salted.)

Put 2 cups of water in a medium saucepan and bring to a
boil. Add one tablespoon of olive oil and one teaspoon of
salt to the water. Once the salt dissolves, stir in the
couscous, turn off the heat and cover the pot. Move the
pot off the hot burner and let the couscous steam,
covered, for 5-6 minutes.

Scoop out the couscous into a large bowl and fluff with a
fork. Stir in the harissa, if using. Stir in the
pistachios, chopped apricots and parsley. Stir in the red
onion and lemon juice. Add one more tablespoon of olive
oil, stir well and add salt to taste. Serve warm or at
room temperature.

Yield: Serves 4-6 as a side dish.

UDD Notes: I made this to go with the cilantro-lime
chicken I was test flying. The recipes went very well
together. I only had salted, pre-roasted pistachios in
the shell available to me. It's a lot of work to shell
out a half-cup of those. But, it's worth it if you can't
find just the pistachio meats. I also used cilantro in
place of the parsley - as I had the rest of a bunch from
the cilantro-lime chicken that was to go with this dish.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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