Cashew-Cinnamon Brittle
"Cashews and cinnamon add a new twist to an old favorite."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
2 lbs
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
directions
- Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
- 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°F
- 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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Reviews
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Made this for my Saturday night poker party with my neighbors, and this went over very well. I did somewhat heavily grease the pan, good thing I did. Had good texture and flavors. Made recipe as posted, making no changes. Made for Pick a Chef Spring 2012..
