Ingredients for Buttery Cashew Brittle
- 1 cup granulated sugar
- Light Corn Syrup
- 1/4 cup water
- 1/4 cup (1/2 stick) unsalted butter
- Unsalted Cashews
- 1/2 teaspoon baking soda
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How to Make Buttery Cashew Brittle
- In a large, heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
- Cook over medium-low heat, stirring occasionally, until the sugar dissolves completely.
- Add 1/4 cup (1/2 stick) unsalted butter. Stir gently until the butter is melted and incorporated.
- Cover the saucepan and cook over medium heat for 2-3 minutes. This helps wash down any sugar crystals clinging to the sides of the pan.
- Uncover the pan and continue cooking until the mixture reaches the soft crack stage (235-240°F on a candy thermometer). Stir occasionally to prevent burning.
- Add 1 cup roasted cashews (or 1 1/4 cups raw, pre-roasted cashews).
- Stir constantly until the mixture reaches the hard crack stage (300-310°F on a candy thermometer).
- Remove from heat and immediately stir in 1/2 teaspoon baking soda. The mixture will foam up.
- Quickly pour the mixture evenly into two buttered 15 x 10 x 1-inch jelly roll pans. Spread it into a thin, even layer.
- Let cool completely and undisturbed until hardened.
- Once completely cool, break the brittle into pieces.
- Store your delicious Buttery Cashew Brittle in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
816g
Fat
298g
Carbs
103g
