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@jhean16282108: MAY WEATHER FORECAST NA, MAY WEATHER AWAY PA! 😂🌧️☀️ Sino ang panalo sa bardagulan?” Hashtags: #UlanVsAraw #Bardagulan #TagalogComedy #FunnyAnimation #PinoyHumor

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RanCH
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Tuesday 13 October 2026 06:27:06 GMT
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HEALTHY MISO CASHEW BRITTLE. A deeply umami, buttery caramel snap that is so crisp. 🍯🥜 This recipe carries so much nostalgia for me. Growing up, my mom absolutely loved peanut brittle, but because money was incredibly tight, it was a luxury she could rarely ever justify buying for us. Years later, as a chef, I wanted to recreate that childhood memory - but redefine it entirely. By folding rich, white miso paste into organic jaggery + brown rice syrup, you get a sophisticated, salty-sweet depth that completely balances the buttery crunch. This isn’t just a healthier concession; it’s a professional-grade confectionery with an exceptional, clean shatter. Refined sugar-free, dairy-free adaptive, + packed with crunchy cashews. THE INGREDIENTS 1 cup organic jaggery 1/2 cup organic brown rice syrup 1/4 cup water 2 tablespoons organic white miso 1 cup organic raw cashew nuts 2 tablespoons organic grass-fed butter, softened 1 teaspoon baking soda 2 teaspoons flaky sea salt THE METHOD Prepare the Tray: Preheat your oven to 80°C. Line a baking tray with parchment paper or a silicon mat + place it in the oven to keep warm. The Base: To a large pot over medium heat fitted with a candy thermometer, add the jaggery, brown rice syrup, white miso, + water in that exact order. Stir slowly but continuously for 5 minutes until the jaggery dissolves fully. The Hard Crack: Add the cashew nuts + continue stirring until the thermometer reaches exactly 149°C. This is essential to achieve that perfect, clean shatter. The Foam Emulsion: Remove the pot from the heat + take the warm tray out of the oven. Immediately stir the butter + baking soda into the pot until the mixture foams up. Spread + Finish: Promptly pour the foamy mixture onto the warm tray. Use a spatula to quickly smooth it into an even layer + immediately sprinkle with flaky sea salt. Set + Store: Allow the brittle to cool completely before lifting it from the sheet + cracking into pieces. Store in an airtight container! Save this recipe, because once you try this crispy, salty-sweet crunch, there’s honestly no going back. Which team are you: sweet, or salty-sweet? 👇
HEALTHY MISO CASHEW BRITTLE. A deeply umami, buttery caramel snap that is so crisp. 🍯🥜 This recipe carries so much nostalgia for me. Growing up, my mom absolutely loved peanut brittle, but because money was incredibly tight, it was a luxury she could rarely ever justify buying for us. Years later, as a chef, I wanted to recreate that childhood memory - but redefine it entirely. By folding rich, white miso paste into organic jaggery + brown rice syrup, you get a sophisticated, salty-sweet depth that completely balances the buttery crunch. This isn’t just a healthier concession; it’s a professional-grade confectionery with an exceptional, clean shatter. Refined sugar-free, dairy-free adaptive, + packed with crunchy cashews. THE INGREDIENTS 1 cup organic jaggery 1/2 cup organic brown rice syrup 1/4 cup water 2 tablespoons organic white miso 1 cup organic raw cashew nuts 2 tablespoons organic grass-fed butter, softened 1 teaspoon baking soda 2 teaspoons flaky sea salt THE METHOD Prepare the Tray: Preheat your oven to 80°C. Line a baking tray with parchment paper or a silicon mat + place it in the oven to keep warm. The Base: To a large pot over medium heat fitted with a candy thermometer, add the jaggery, brown rice syrup, white miso, + water in that exact order. Stir slowly but continuously for 5 minutes until the jaggery dissolves fully. The Hard Crack: Add the cashew nuts + continue stirring until the thermometer reaches exactly 149°C. This is essential to achieve that perfect, clean shatter. The Foam Emulsion: Remove the pot from the heat + take the warm tray out of the oven. Immediately stir the butter + baking soda into the pot until the mixture foams up. Spread + Finish: Promptly pour the foamy mixture onto the warm tray. Use a spatula to quickly smooth it into an even layer + immediately sprinkle with flaky sea salt. Set + Store: Allow the brittle to cool completely before lifting it from the sheet + cracking into pieces. Store in an airtight container! Save this recipe, because once you try this crispy, salty-sweet crunch, there’s honestly no going back. Which team are you: sweet, or salty-sweet? 👇
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