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Cashew Cinnamon Brittle

Source of Recipe

Recipe from Butter Sugar Flour Eggs, by Gale Gand.


List of Ingredients

Vegetable oil
1/2 cup water
2 cups sugar
1/4 tsp. cream of tartar
1 cup light corn syrup
2 tsp. cinnamon
2 Tblsp. unsalted butter
2 cups roasted, salted cashew nuts (if using unsalted cashew nuts, add 1/8 tsp. salt with the sugar)
1 tsp. baking soda



Recipe

Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11- x 17-inches.

In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a
bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don’t spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.