Email to Cat      

Buttery Cashew Brittle

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 2 cups sugar
  
• 1 cup light-colored corn syrup
  
• 1/2 cup water
  
• 1 cup butter
  
• 3 cups (about 12 ounces) raw cashews, coarsely chopped
  
• 1 tsp baking soda, sifted
  






Instructions



1. Combine sugar, corn syrup and water in a 3-quart saucepan. Cook and stir until sugar dissolves. Bring mixture to boiling; add butter and stir until 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, until thermometer registers 280° F, the soft-crack stage (about 35 minutes).
   
   
2. Stir in cashews; continue cooking over medium-low heat, stirring frequently, until thermometer registers 300° F, the hard-crack stage (10 to 15 minutes more).
   
   
3. Remove pan from heat; remove thermometer. Quickly stir in the baking soda, mixing thoroughly. Pour mixture onto 2 buttered baking sheets or 2 buttered 15x10x1-inch pans. As the cashew brittle cools, stretch it out by lifting and pulling with 2 forks from the edges. Loosen from pans as soon as possible; pick up sections and break them into bite-size pieces. Store tightly covered.
   
   Makes 2-1/2 pounds
   (72 servings)