Recipe for cooking cashew-cinnamon brittle

Desserts to Go with Coffee and Tea :: Brickles, Brittles and Barks

Cashew-Cinnamon Brittle

Posted by Marla at recipegoldmine.com 12/11/2001 8:32 am

vegetable oil
1/2 c. water
2 c. sugar
1/4 tsp. cream of tartar
1 c. light corn syrup
2 tsp. cinnamon
2 Tbsp. unsalted butter
2 c. roasted, salted cashew nuts (if using unsalted cashew
    nuts, add 1/8 tsp. salt with the sugar)
1 tsp. baking soda

Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 in.es.

In a med.-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over med. heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees F, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon.

Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-in. thickness. Don\t spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 min.. (To wash the saucepan, soak it overnight.)

Using your hands, break the brittle into pieces. Store in an airtight container.