Ingredients for Red Hot Cashew Brittle
- 1 ½ cups granulated sugar
- Light Corn Syrup
- Ground Cinnamon
- Red Food Coloring
- Salted Cashew Halves
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How to Make Red Hot Cashew Brittle
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with foil and butter it generously.
- In a large, heavy-bottomed saucepan, combine 1 ½ cups granulated sugar, ½ cup light corn syrup, and ½ cup water. Bring to a rolling boil over medium-high heat, stirring constantly until the sugar dissolves.
- Continue to boil, without stirring, until the mixture reaches 300°F (149°C) on a candy thermometer. This will take approximately 10-12 minutes. Be careful; the mixture will be very hot.
- Remove the pan from the heat immediately. Carefully stir in 1 teaspoon ground cinnamon and a few drops of red food coloring (adjust to your desired intensity).
- Gently fold in 2 cups of roasted, unsalted cashews.
- Quickly pour the hot mixture onto the prepared pan and spread it evenly into a thin layer using a spatula or the back of a spoon.
- Let the brittle cool completely at room temperature, undisturbed, for at least 45 minutes to an hour, or until completely hardened.
- Once completely cool, break the brittle into irregular pieces. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
338g
Fat
26g
Carbs
43g
