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Buttery Cashew Brittle

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  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Butter 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Cashews 3 Cup (48 tbs), coarsely chopped
  Baking soda 1 1⁄2 Teaspoon (sifted)

• Butter two large baking sheets; set baking sheets aside. Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, corn syrup, the 1 cup butter, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
• Cook mixture over medium heat, stirring occasionally, till candy thermometer registers 275°, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take 20 to 25 minutes. Stir in the chopped cashews. Continue cooking mixture over medium heat, stirring frequently, till candy thermometer registers 295°, hard-crack stage. Reaching hard-crack stage should take about 7 to 10 minutes more.
• Remove pan from heat; remove thermometer. Quickly sprinkle sifted baking soda over mixture, stirring constantly. Immediately pour mixture onto prepared baking sheets. If desired, stretch candy by using two forks to lift and pull candy as it cools. Pull gently to avoid tearing. Cool completely. Break candy into pieces. Store tightly covered.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6283 Calories from Fat 3041

% Daily Value*

Total Fat 354 g544.9%

Saturated Fat 145.9 g729.7%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 2335.1 mg97.3%

Total Carbohydrates 789 g263.1%

Dietary Fiber 12.9 g51.5%

Sugars 514.1 g

Protein 73 g146%

Vitamin A 112.5% Vitamin C 3.2%

Calcium 24.7% Iron 145.2%

*Based on a 2000 Calorie diet

Buttery Cashew Brittle Recipe