Recipe courtesy of Gale Gand
Cashew-Cinnamon Brittle
- Yield: 1 sheet
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 316
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 54
- Dietary Fiber
- 1
- Sugar
- 48
- Protein
- 4
- Cholesterol
- 4
- Sodium
- 108
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
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.