![]() ![]() Grannys Confections is registered with the Food and Drug Administration. We focus on what we are good at, brittle. Gluten Free: We only create handmade peanut brittle, cashew brittle, pecan brittle, jalapeno brittle, jalapeno peanut brittle, spicy candy in our kitchen. However, if you're pressed for time, you can also buy Good Shepherd products at the Public Market (though it's around PhP 20 more expensive if you buy there). Cashew Brittle has a great taste that you just cant eat just one piece. :) Only downside is Good Shepherd is a bit far from the city center. I always buy all of their polvoron when I visit Good Shepherd. If you've tried the Alfajor of Good Shepherd, it's like powdered Alfajor. Lastly, there is also another store for Nestle Ice Cream. They also serve strawberry-kalamansi (lime) juice for only around PhP 15, I think, and it's really refreshing and delicious! :) There is also another store just beside the view deck where you can find other healthy products for sale (turmeric, ginger tea, garlic chips, etc.). Also, they have a small store where you can buy their coffee (also civet coffee), and other baked goods. It's more expensive than other cheaper brands that you can buy in the Public Market, but you definitely get what you pay for - high quality and fresh products. It’s sweet, simple, salty, crunchy and slightly addictive.I live in Baguio, but whenever we have friends/family visit us, we always take them to Good Shepherd Convent to buy their famous Ube Jam and other treats (try the Alfajor and Cashew Brittle). Moisture is the enemy of sugar-based anything.)īasically this cashew brittle is your perfect last-minute Christmas or anytime treat. (Avoid humid environments with this stuff. Then immediately after spreading, sprinkle on some of that flaky sea salt–you want to get it on while the brittle is still a little tacky to the touch so that it adheres.Īfter the brittle cools, you break it into a bunch of jagged, rustic pieces and store it in airtight container and store it at room temperature where it keeps for several weeks. You want to get the cashews relatively evenly distributed, though some of amount of clumping is almost inevitable. So be fearless and pour it out and spread with gusto. The mixture goes from a bubbling liquid to almost solid in a matter of seconds. (It’s only ten minutes, you can do it!)Īnd work quickly, especially at the end when you’re spreading everything out. Then watch your pan closely the whole time it’s cooking. The trick is to measure everything ahead of time and have it in arm’s reach before you get started. I know candy making at home can be intimidating, but it doesn’t have to be. And while you can substitute any nut, I really love the texture and flavor of cashews here. Starting with roasted and salted cashews gives this the perfect sweet-and-salty balance. It has a lovely crunch and the baking soda adds a million tiny air bubbles that give it a lovely, delicate texture so you never worry about breaking a tooth. (A silpat is nice, but not at all necessary.) The only equipment you need is a pot, a rimmed baking sheet, and an inexpensive candy thermometer. (Work fast because brittle hardens immediately. Quickly stir in baking soda and mix well. Stir in cashews and microwave on high 3 to 4 minutes. It’s adapted from a recipe in Karen DeMasco’s wonderful book, The Craft of Baking. In 4-cup glass measure, combine sugar and syrup. ![]() It’s just cashews, butter, sugar, corn syrup, baking soda, and the aforementioned sea salt. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea salt or even kosher salt is fine). ![]() This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it. ![]()
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