Ingredients for Cashew Cinnamon Brittle
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- Cream Of Tartar
- Light Corn Syrup
- 1 teaspoon ground cinnamon
- Unsalted Butter
- Cashew Nuts
- 1 teaspoon baking soda
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How to Make Cashew Cinnamon Brittle
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine sugar, corn syrup, butter, and water. Stir constantly until the sugar dissolves.
- Bring the mixture to a boil, without stirring, and continue to cook, using a candy thermometer, until it reaches 300°F (150°C) – the hard-crack stage.
- Remove from heat and immediately stir in the baking soda. The mixture will foam up – be careful!
- Quickly stir in the cashews and cinnamon.
- Pour the mixture onto the prepared baking sheet and spread it evenly to about 1/4 inch thickness.
- Let the brittle cool completely and harden before breaking into pieces. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
1008g
Fat
135g
Carbs
126g
