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    Cashew Butter Brittle

    Source of Recipe

    Cooking with Paula Deen

    List of Ingredients

    • 2 cups sugar
    • 1 cup light corn syrup
    • cup water
    • 1 cup butter
    • 3 cups salted cashew halves
    • 1 tsp baking soda


    1. Lightly grease two rimmed baking pans with butter. In a heavy, 3-quart saucepan over medium heat, stir together sugar, corn syrup, and water. Cook, stirring frequently, until sugar dissolves. Increase heat to medium-high and bring mixture to a boil. Add butter, and stir until butter is melted. Attach a candy thermometer to pan, and reduce heat to medium-low. Cook mixture, stirring occasionally, until thermometer registers 280 F (soft-crack stage), 30 to 35 minutes. (Soft crack stage is when a small amount of sugar syrup is dropped into cold water and can be stretched between your fingers and separates into hard but not brittle threads.)

    2. Stir in cashews, and cook over medium-low heat, stirring frequently, until thermometer registers 300 F (hard-crack stage), about 10 to 15 minutes. (Hard crack stage is achieved when a small amount of sugar syrup dropped into very cold water solidifies but separates into hard brittle threads.)

    3. Remove pan from heat, and carefully remove thermometer. Quickly stir in baking soda, mixing thoroughly. Mixture will bubble. Pour mixture onto prepared pans. As the cashew brittle cools, stretch it by lifting and pulling with two forks from the edges. Loosen from pans as soon as possible, and break into bite-size pieces. Store in an airtight container.

      Makes about 2 pounds.




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