Cashew Brittle

My dad loves this stuff. Great way to remove fillings. Pictures soon.

Cashew Brittle (Full Recipe)

Prep Time5 minutes
Cook Time30 minutes
Cooling1 hour
Total Time1 hour 35 minutes
Course: Dessert
Keyword: brittle, candy, cashew

Equipment

  • 2 Sheet Pans
  • 3qt pot
  • Spatulas
  • candy thermometer

Ingredients

Sheet Prep

  • Butter

Baking Soda Prep

  • 7 grams baking soda (1½ teaspoons)
  • 5 grams water (1 teaspoon)
  • 4 grams vanilla extract (1 teaspoon)

The Syrup

  • 300 grams sugar (1½ cups)
  • 240 grams water (1 cup)
  • 340 grams light corn syrup (1 cup)
  • 43 grams butter (3 tablespoons)
  • 450 grams cashew pieces (1 pound)

Instructions

Prep

  • Preheat oven to 200°F.
  • Butter sheet pans and utensils. Put sheet pans in the oven to keep warm. (This keeps the butter warm and makes the pans warm and makes the brittle easier to spread.)

Baking Soda Mixture

  • In a small bowl or measuring cup mix together the 7 grams baking soda, 5grams water, and 4 grams vanilla. Set aside.

Syrup

  • In a 3-quarte saucepan mix sugar, 1 cup water, and 1 cup corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, until 240°F (116°C) on a candy thermometer.
  • Stir in butter and cashews.
  • Cook another 10-15 minutes, stirring constantly, until candy thermometer registers 300°F (149°C). Stir constantly so that it doesn't burn.
  • Remove from heat and immediately stir in Baking Soda Mixture until light and foamy.
  • Pour half of the candy onto each prepared baking sheet and spread to about ¼-inch thick with buttered spatula(s).
  • Cool completely, at least one hour.
  • Break into pieces.