Cashew-Cinnamon Brittle

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

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Picture of Cashew-Cinnamon Brittle Recipe Photo: Cashew-Cinnamon Brittle Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 11 Reviews
Total Time:
1 hr 5 min
Prep
10 min
Cook
55 min
Yield:
1 sheet
Level:
--
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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.

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Newest Ratings and Reviews

Read all 11 reviews

  • on December 23, 2011

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    Very tasty - love the cinnamon flavor with the cashews. I did end up stirring the candy a lot (as other reviewers suggested in order to avoid the burnt taste, and it totally worked. Was a pretty easy recipe to follow...I will definitely try this again!

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  • on December 13, 2011

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    WOuld have been YUMMMMYYY had it not been for too much cinnamon... It is over powering. I will use this recipe again for sure but w/ less or no cinnamon and various nuts...

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  • on October 09, 2010

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    This recipe should never be labeled easy, or even correct.
    My brittle was poured at 320 degrees and became hard immediately.
    My Costco salted cashews had no flavor in this recipe.
    I will never make it again.

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