- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 cup butter
- 3 cups cashews
- 1 teaspoon baking soda
Line two baking sheets with foil; butter the foil.
Butter the sides of a large saucepan; add the sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in 1 cup of butter. Begin to stir more frequently when syrup reaches the thread stage, about 230°. When temperature is 280°, or soft-crack stage, add cashews. Stir constantly until hard-crack stage, 300°, is reached. Remove from heat and quickly stir in baking soda. Mix well.
Pour onto the prepared baking pans. As the candy cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container.
Makes about 2 pounds of cashew brittle.
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