Cashew Brittle
Posted On 20 November 2022
My dad loves this stuff. Great way to remove fillings. Pictures soon.
Cashew Brittle (Full Recipe)
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.