Recipe for cooking royal cashew brittle

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

Royal Cashew Brittle

1 c. sugar
1/2 c. light corn syrup
1/2 c. water
1 c. chopped raw cashews
1/4 tsp. salt
1 Tbsp. butter or butter replacement
1 tsp. vanilla extract or flavoring
1/4 tsp. baking soda

In heavy med. saucepan combine sugar, syrup and water. Cook over med. heat, stirring constantly until sugar is dissolved. Cook without stirring to the hard ball stage, 260 degrees F.

Stir in nuts and salt and continue cooking to the hard crack stage, 290 degrees F.

Remove from heat and stir in butter, vanilla extract or flavoring and baking soda. Pour onto lightly greased baking sheet. Let cool about 5 mins., until it can be handled. Working quickly, stretch brittle with greased fingers to about 16 x 12 in.es. Cool completely and break into pieces.

To store, place pieces in layers in airtight containers with wax paper between layers. Keeps well in refrigerator up to 1 month.