Cashew Nut Brittle Recipe
A delicious treat great for the upcoming holidays.
4 cups sugar
1 cup (2 sticks) unsalted butter
2/3 cup light corn syrup
1 1/4 cups water
1 teaspoon baking soda
3 tablespoons kosher salt
1 1/2 pounds salted, roasted cashews
Line two baking sheets with lightly buttered parchment paper or lightly coat the sheets with cooking spray.
In a large saucepan over medium high heat, combine sugar, butter, corn syrup, and water.
Stir until the caramel turns a medium-golden color, about 10 minutes.
Remove from the heat. Carefully whisk in the baking soda and then the salt.
The mixture will rise and bubble.
Using a wooden or metal spoon, stir in the nuts, then immediately pour the brittle onto the prepared cookie sheets, using the back of the spoon to spread the brittle out.
Let cool for a couple of minutes and then use the sides of two forks to pull the edges of the brittle to create a thinner candy, under an inch thick.
Once brittle is completely cool, break it into bite-sized pieces using the back of a knife or your hands.
The brittle can be stored at room temperature, in an airtight container, for up to two weeks.