Cashew Cinnamon Brittle Recipe
1/2 C. water
2 C. sugar
1/4 t. cream of tartar
1 C. light corn syrup
2 t. cinnamon
2 T. unsalted butter
2 C. roasted, salted cashew nuts (if using unsalted cashew nuts, add 1/8 t. salt with the sugar)
1 t. baking soda
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 x 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 350� 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-inch thickness. Don�t spread it too thinly.
Let harden, uncovered, in a cool place, 30 to 45 minutes.
Using your hands, break the brittle into pieces. Store in an airtight container.
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