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Cashew Brittle Recipe

   
 

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     Cashew Brittle

Category   Desserts - Breads
Sub Category   None
Servings   3-4 cups

Ingredients
1 1/2 c. sugar
3/4 c. light corn syrup
3 Tbsp. water
1 tsp. vanilla extract
3 Tbsp. unsalted butter
1 tsp. baking soda
1 1/2 c. salted cashews
 

Instructions
Line a cookie sheet with parchment/wax paper. In a saucepan over medium-high heat, combine the sugar, corn syrup, water and vanilla. Stir until the mixture starts to boil. Cover and boil for 3 minutes. Uncover and brush the inside of the pan with cold water. Cook until a candy thermometer registers 280 degrees F, 12-15 minutes more.
Remove the pan from the heat and add the butter, stirring until it melts. Return the pan to the heat and cook, stirring occasionally, until candy thermometer registers 300 degrees F, 7-10 minutes.
Working quickly and CAREFULLY, remove the pan from the heat and add the baking soda, stirring constantly until incorporated. Stir in cashews. Pour brittle onto the prepared cookie sheet and spread evenly. Let cool, then break into small pieces.
Note- At the baking soda addition, be very careful, but you have to work quickly too, the baking soda reacts like when you do the volcano experiments in elementary school, so it will foam up, just keep stirring and working, it comes out perfect.


Originally Submitted
10/29/2009





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