"I started making brittle in the mid 1970s and have been using this recipe for about 25 years. During the winter of 2005, I made over 170 pounds of this brittle to give to my customers." Jim Merchant, Vinton, Iowa
- 1 tablespoon plus 1 cup butter, divided
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 2-1/2 cups unsalted cashew halves
- 1/4 teaspoon baking soda
- Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly.
- Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°.
- Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container. Yield: 2-1/4 pounds.
Originally published as Cashew Brittle in Taste of Home December/January 2010, p61
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