Cashew Brittle

Special Equipment: Heavy bottom sauce pan with high walls, Candy thermometer

Ingredients

• 1 cup granulated sugar

• ½ cup light corn syrup

• ¼ cup water

• 2 tbsp unsalted butter, room temperature

• 1 tsp pure vanilla extract

• ½ tsp baking soda

• 2 cups roasted salted cashews

Directions

1. Line a rimmed baking sheet with parchment paper or a silicone mat, then spray lightly with nonstick cooking spray.

2. Cook the Syrup:

• In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water.

  1 cup granulated sugar,½ cup light corn syrup,¼ cup water

• Stir over medium heat until the sugar dissolves completely.

• Bring to a boil and cook without stirring until the syrup reaches the hard crack stage (300-310°F). Use a candy thermometer to monitor the temperature, and swirl the pot occasionally to prevent burning. This will take about 8-10 minutes.

3. Add Flavor and Soda:

• Remove the saucepan from the heat.

• Quickly stir in the butter, vanilla extract, and baking soda. The mixture will bubble—this is normal!

  2 tbsp unsalted butter,1 tsp pure vanilla extract,½ tsp baking soda

4. Add Cashews:

• Stir in the roasted salted cashews, ensuring they’re evenly coated. Work quickly as the mixture cools fast.

  2 cups roasted salted cashews

5. Spread the Brittle:

• Pour the mixture onto the prepared baking sheet.

• Use a spatula to spread it into an even layer about ¼ inch thick. If needed, place a greased parchment paper on top and press gently for an even finish.

6. Cool and Break:

• Let the brittle cool completely at room temperature, about 30 minutes.

• Once set, break it into pieces of your preferred size.