Cashew-Cinnamon Brittle

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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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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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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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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.

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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.

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I was looking forward to this recipe but it tasted so burnt it was nasty. It was a waste of ingredients and my time!

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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!!

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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.

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

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I never made brittle before this recipe. I found it quite simple and very tasty.