Cashew Candy Crunch
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
YIELD: 2-1/4 pounds.
I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. —Jim Merchant, Vinton, Iowa
Ingredients
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1 tablespoon plus 1 cup butter, divided
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2 cups sugar
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1 cup light corn syrup
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1 cup water
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2-1/2 cups unsalted cashew halves
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1/4 teaspoon baking soda
Directions
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1.
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.
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2.
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°.
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3.
Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.
Nutrition Facts
1 ounce-weight: 171 calories, 10g fat (4g saturated fat), 14mg cholesterol, 54mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 2g protein.
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