Buttery Cashew Brittle
|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.