Buttery Cashew Brittle

By Lulubelle

This large recipe ~ it makes enough to share as a holiday gift ~ can also be
used with peanuts, almonds or macadamia nuts.

Ingredients

• 2 Cups Sugar
• 1 Cup Light Corn Syrup
• 1/2 Cup Water
• 1 Cup Butter
• 3 Cups Raw Cashews ( approx 12 oz )
• 1 tsp Baking Soda, sifted

Details

Servings 3

Preparation

Step 1

In a 3 quart saucepan combine sugar, corn syrup & water. Cook and stir till sugar dissolves. Bring syrup to boiling; add butter and stir till butter is melted. Clip a candy thermometer to side of pan. Reduce heat to medium low; continue boiling at a moderate , steady rate, stirring occasionally, till thermometer registers 280` ( about 35 minutes ) This is the soft crack stage.

Stir in the nuts; continue cooking over medium-low heat stirring frequently till thermometer registers 300` (10 to 15 minutes more) This is the hard crack stage.

Remove mixture from heat; remove thermometer. Quickly stir in the baking soda, mixing thoroughly. Pour mixture onto two buttered baking sheets.

As the cashew brittle cools, stretch it out by lifting and pulling by the edges. Loosen from pans as soon as possible; pick up sections & break them into bite size pieces. Store tightly covered.