Cashew Cinnamon Brittle
Using vegetable oil, generously oil a sheet
pan (preferably one with sides), at least 11 by 17 inches. 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
350ºF, or is amber-colored.
Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.
Source of Recipe: Gale Gand, Butter Sugar Flour Eggs
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