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Cashew-Cinnamon Brittle

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“Cashews and cinnamon add a new twist to an old favorite.”
2 lbs

Ingredients Nutrition


  1. Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
  2. Mix together cinnamon and baking soda; set aside.
  3. 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°F
  4. Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
  5. 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.
  6. Tip: To wash the saucepan, fill it with water and let it soak overnight.

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