Cashew-Cinnamon Brittle
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water2 cups
Sugar1 tsp
Cream Of Tartar1 cup
Light Corn Syrup2 tsps
Cinnamon2 tbsps
Unsalted Butter1 tsp
Baking SodaDirections:
1
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches
2
In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat
3
Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored
4
Remove from the heat and, working quickly, whisk in the cinnamon
5
Whisk in the butter, cashews, and baking soda
6
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
7
Don't spread it too thinly
8
Let harden, uncovered, in a cool place, 30 to 45 minutes
9
(To wash the saucepan, soak it overnight
10
) Using your hands, break the brittle into pieces
11
Store in an airtight container