Recipe

Cashew Brittle Recipe

Add Step-by-Step Photos	Nuitblanche / All my dishes 11 months, 2 weeks ago I made my first batch of peanut brittle from a GoodHousekeeping recipe I still have (1983 or so) but when I decided to use it as a Christmas present, I thought about my father's love of cashews and said WHY NOT. It is so popular people buy me cans of... More Prep:5m Cook:45m Servings:2	Nuitblanche
	easy nutty gift holiday candy

Brittle Cooling

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Ingredients

1 C, sugar

1/2 c. light corn syrup

1/4 c hot water

2 c. salted cashews (pieces are fine, and cheaper!)

1 tbsp butter

1 tsp baking soda

You really should have a candy thermometer for this. Otherwise, use a cup of ice cold water: when you drop some of the liquid into it and it becomes a spindly piece that cracks, that is the right stage (hardcrack) to stop and spread it out to cool.

Have ready a flat sheet pan (like an airbake cookie sheet so no lip is in the way) that is greased well, plus a flat spreader or long flat heat resistant spatula

Directions

In a heavy 3 qt saucepan mix sugar, corn syrup and water.

Stir over medium heat until sugar dissolves (no gritty stuff on bottom of pan)

Add cashews, and continue stirring - constantly - over medium heat until the mixture reaches 295 degrees (see note above about hard crack stage)

{The other thing to note here is as the mixture approaches the right temperature, the cashews start to get really toasty brown and the syrup is so bubbly it doesn't seem like a liquid anymore}

Remove from heat and add butter and baking soda (this is really cool - it gets all foamy!)

Stir rapidly until butter melts and soda dissolves

Spread immediately and quickly onto greased pan,

When cool enough to handle, grab pieces and stretch (ouch!) by hand to desired thinness.

Cool completely before breaking into pieces.

Will keep in airtight container for up to 2 mos.

Like it would still be around that long!!

MERRY CHRISTMAS!

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