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Grandma Rankin's Cashew Brittle

2 cups sugar

8 tablespoons unsalted butter

1/3 cup light corn syrup

1/2 teaspoon baking soda

1 1/2 tablespoons kosher salt

1 1/2 cups salted roasted cashews

 

Lightly coat a rimmed baking sheet with nonstick cooking spray; set it aside.

 

Combine the sugar, butter, corn syrup, and 1/2 cup water in a large saucepan.  Stir together so that all of the sugar is wet.  Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes.  Remove from the heat.  Carefully whisk in the baking soda, followed by the salt; the caramel will rise and bubble.  Using a wooden or metal spoon, fold in the cashews.  Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick.  Let it cool completely.  Break the brittle into bite-size pieces, using a mallet or the back of a heavy knife.

 

The brittle can be stored in an airtight container at room temperature for up to 2 weeks.

 

Note:  First time I made was 10-6-10.   I usually boil for about 15 minutes (and you really do NOT stir while boiling!).  Use salted butter, only 1/2 tablespoon kosher salt, and 2 cups cashews.  Also, I heat my cookie sheet a little to help with the spreading.  Hardens pretty fast.  

 

Recipe from:  The Craft of Baking - Karen DeMasco & Mindy Fox