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