Susan Linton’s Cashew Brittle Recipe

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  • 1          cup sugar
  • ½         cup light corn syrup
  • ¼         cup hot water
  • 2          cups salted cashews
  • 1          Tb. Butter
  • 1          tsp. baking soda

In a heavy 3-quart saucepan mix well sugar, corn syrup and water.  Stir over medium heat until sugar dissolves; add cashews.  Continue stirring over medium heat until syrup reaches 295 degrees (hard crack stage) on your candy thermometer.  Remove from the heat; add butter and soda.  Stir rapidly until butter melts and soda dissolves (mixture will foam).  Holding the pan with an oven mitt or a towel, pour the mixture onto a previously greased baking sheet and spread out as much as you can.  Add a pinch of sea salt over the top of the brittle.  Brittle needs to cool and harden.  Then break into pieces and enjoy.

Notes:

  • Before you begin grease your cookie or baking sheet with butter.
  • Use exact amounts.
  • A candy thermometer will achieve the best results.
  • Continual stirring will keep the cashews from browning too much.
  • If you are making more than one recipe run a sink full of super hot soapy water and as soon as you spread your brittle put your pan in along with your utensils and thermometer.  It will be a much easier to clean-up.
  • Altogether it takes no more than 15 minutes to complete this recipe.

Most important:  This mixture is like burning lava and you do not want to burn yourself!