Cashew-Cinnamon Brittle

Courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Show: Sweet DreamsEpisode: Sweet Crowd Pleasers

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
55 min
Level:
--
Yield:
1 sheet

Times:

Prep: 10 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 5 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 teaspoons cinnamon
2 tablespoons unsalted butter
2 cups roasted, salted cashew nuts (if using unsalted cashew nuts, add 1/8 teaspoon salt with the sugar)
1 teaspoon baking soda

Directions

Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Homemade Cracker Jacks

Picture of Cashew-Cinnamon Brittle Recipe

Photo: Cashew-Cinnamon Brittle

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Cashew-Cinnamon Brittle
Johni Tomball, TX 03-06-2009
Flag

GREAT!
Rated: 5 stars out of 5

This is so simple my 17yr old daughter made it. Her first time to use a candy thermometer. Everyone loved it. I took it to... work as well and it was an instant hit. She did not use the baking soda, as we were out, but it did great, just makes a harder brittle. Also we used Dark syrup instead of light and it was delicious. Can't wait to make it again.Read more
recipe Cashew-Cinnamon Brittle
Dawn Ladera Ranch, CA 11-16-2008
Flag

Stir While It's Cooking!
Rated: 4 stars out of 5

The brittle won't burn if you continue to quickly stir it while your candy themometer reaches 350. If the temperature is any... lower (like other reviewers have suggested) you won't get a brittle texture, but a more sugary/crumbly texture. Don't be afraid of this recipe - just remember to stir the entire time - don't let it sit, ever. It's a lot more work, (maybe 10 minutes of continuous stirring) but just keep a oven mit handy to hold the pan handle as you continue to stir with a wooden spoon. Once you're finished and the brittle is cooling in the sheet pan, the saucepan just needs to soak for an hour or so and you can easily clean it - no need to wait overnight as the recipe suggests.Read more
recipe Cashew-Cinnamon Brittle
mona matthews, NC 07-03-2008
Flag

something was wrong
Rated: 1 stars out of 5

I was looking forward to this recipe but it tasted so burnt it was nasty. It was a waste of ingredients and my time!
recipe Cashew-Cinnamon Brittle
Noel Findlay, OH 01-09-2007
Flag

Made as a Christmas Present
Rated: 5 stars out of 5

I made this for my dad who is a die hard cashew fan as part of his Christmas present this year. The recipe was flawless and... came out perfect! The brittle was awesome and I almost didn't give it away!!Read more
recipe Cashew-Cinnamon Brittle
Anonymous 01-06-2007
Flag

classic is better
Rated: 2 stars out of 5

We didn't care much for this recipe. It turned out perfectly, but the cinnamon and cashews were not a hit. Classic peanut... brittle is more to our liking.Read more
recipe Cashew-Cinnamon Brittle
ANN ocean springs, MS 12-11-2006
Flag

Beware of recipe temperature!!!!!!
Rated: 4 stars out of 5

If you cook this brittle to 350 you will have burnt brittle - correct temperature is 300-310 & it will be good.