Cashew Brittle
Yield & Timing
- Yield: 1 sheet
- Total Time: 1 hr 5 min
- Preparation Time: 10 min
- Cooking Time: 55 min
Nutritional Information
Per serving (1 of 14 servings): Calories 316, Total Fat 12 g, Saturated Fat 3 g, Carbohydrates 54 g, Dietary Fiber 1 g, Sugar 48 g, Protein 4 g, Cholesterol 4 mg, Sodium 108 mg
Ingredients
- Vegetable oil
- 1/2 cup water
- 2 cups sugar
- 1/4 teaspoon cream of tartar
- 1 cup light corn syrup
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter
- 2 cups roasted, salted cashew nuts (if using unsalted cashews, add 1/8 teaspoon salt with the sugar)
- 1 teaspoon baking soda
Instructions
- Generously grease a sheet pan with raised sides (at least 11 by 17 inches) with vegetable oil. In a medium heavy-bottomed saucepan, combine water, sugar, cream of tartar, and corn syrup. Heat over medium until boiling. Using a candy thermometer, cook until the mixture reaches 350F or turns amber in color. Remove from heat and quickly whisk in cinnamon. Stir in butter, cashews, and baking soda.
- Pour the hot mixture onto the prepared pan and gently spread with a wooden spoon to a thickness of 1/4 to 1/2 inch. Let the brittle cool, uncovered, in a cool area for 30 to 45 minutes. (Tip: Soak the saucepan overnight for easy cleanup.)
- Once hardened, break the brittle into bite-sized pieces by hand. Store in an airtight container to keep it fresh and crispy.
Recipe adapted from: Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, and Julia Moskin, Clarkson N. Potter Publishers, 1999
