Cashew-Cinnamon Brittle


vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 teaspoons cinnamon
2 tablespoons unsalted butter
2 cups cashew nuts; roasted, salted
1 teaspoon baking soda

If using Unsalted Nuts add 1/8 teaspoon salt to the sugar.

Today’s goodie is Cashew-Cinnamon Brittle, a delicious twist on traditional peanut brittle, with the buttery taste of cashews and a hint of spice. For best results, be sure to use a candy thermometer, and don’t taste until the brittle is finished and cooled–hot sugar can burn!

Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 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.

Source: ‘Butter Sugar Flour Eggs’ by Gale Gand

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