I am not a chemist, but a baker. In this case the baking soda is used to add air to the product, which will create moor surface area by foaming which makes air bubbles and will cause crispness. Just like it dose in peanut brittle. In cakes and cookies combined with acids baking soda causes the product to rise, acting as a leavening agent.
Hope this helps -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lisa Belville Sent: Thursday, December 10, 2009 9:00 AM To: [email protected] Subject: Re: [CnD] Sweet Stuff Just curious, but what does the baking soda do in this recipe? Veni, Vedi, Visa. I came. I Saw. I did a little shopping. Lisa Belville [email protected] ----- Original Message ----- From: "Jan Bailey" <[email protected]> To: <[email protected]> Sent: Thursday, December 10, 2009 3:48 AM Subject: [CnD] Sweet Stuff > Sweet Stuff > 1 (13.5 ounces) box Rice Chex cereal > 1 cup (or more) nuts (pecans, walnuts, almonds, cashews) > 3/4 cup butter > 1 2/3 cups brown sugar > 1/3 cup granulated sugar > 1/4 teaspoon baking soda > In a large microwave-safe bowl, mix the cereal and nuts together. Melt > the butter in a small saucepan, adding sugars and mixing well. Bring to a > boil > and add the baking soda. Pour the butter mixture over the cereal mixture. > Microwave for 5 minutes, stirring well after each minute. Spread out on > waxed > paper and cool. Store in an airtight container. > > __._,_.___ > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
