Recipe courtesy of Gale Gand

Cashew-Cinnamon Brittle

  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 1 sheet
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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


  1. 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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