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Ingredients
- 2 c. Granulated sugar
- 1 c. Light corn syrup
- 1 c. (2 sticks) unsalted butter
- 1/2 c. Water
- 3 c. Unsalted raw cashew nuts, coarsely minced
- 2 tsp Baking soda
- 1 tsp Vanilla extract
Directions
- Butter 2 baking sheets and set aside. Butter the sides of a 3-qt saucepan, and add in the sugar, corn syrup, butter, and water. Stir over low heat till the butter has melted. Increase the heat and bring the mix to a boil. Continue cooking over moderate heat, without stirring, for about 20 min, till the temperature reaches 275 degrees F. (soft-crack stage)
- on a candy thermometer. Add in the cashew nuts and continue cooking for about 5 min, till the candy thermometer registers 295 degrees F. (hard crack stage.) You may stir occasionally, if necessary. Remove from the heat and immediately sift the baking soda proportionately over the surface. (Be careful-the syrup will foam up.) Add in the vanilla and stir to distribute the soda and vanilla throughout the mix. Pour at once onto the prepared baking sheets. Tilt the sheets to spread the brittle about 1/2-inch thick. Allow to cold till hard. Break the brittle into pcs and store in an airtight container. Variation: Peanuts or possibly other nuts can be added instead of the cashews, or possibly you can use a combination of several nuts. Always choose the raw unsalted nuts which are available in health-food and speciality stores.
- The nuts will cook and "toast" when added to the warm syrup.
- Makes abouy 2pounds.
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