Cashew-Cinnamon Brittle - cooking recipe

Ingredients
    2 tablespoons butter
    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 roasted salted cashew nuts (if using unsalted cashew nuts, add 1/8 tsp. salt with the sugar)
    1 teaspoon baking soda
Preparation
    Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT(R)).
    Mix together cinnamon and baking soda; set aside.
    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\u00b0F
    Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
    Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness. Don't spread it too thin. Let cool and harden, uncovered, 30-45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container.
    Tip: To wash the saucepan, fill it with water and let it soak overnight.

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