2 c Granulated sugar
1 c Light corn syrup
1 c Unsalted butter
1/2 c Water
3 c Unsalted raw cashew nuts;
- coarse chopped *
2 ts Baking soda
1 ts Vanilla extract
Butter 2 baking sheets and set aside. Butter the sides of a 3-quart
saucepan, and add the sugar, corn syrup, butter, and water. Stir
over low heat until the butter has melted. Increase the heat and
bring the mixture to a boil. Continue cooking over moderate heat,
without stirring, for about 20 minutes, until the temperature
reaches 275°F/135°C (soft-crack stage) on a candy thermometer. Add
the cashew nuts and continue cooking for about 5 minutes, until the
candy thermometer registers 295°F/146°C (hard crack stage.) You may
stir occasionally, if necessary.
Remove from the heat and immediately sift the baking soda evenly
over the surface. (Be careful---the syrup will foam up.) Add the
vanilla and stir to distribute the soda and vanilla throughout the
mixture.
Pour at once onto the prepared baking sheets. Tilt the sheets to
spread the brittle about 1/2-inch thick. Allow to cool until firm.
Break the brittle into pieces and store in an airtight container.
Variation: Peanuts or other nuts can be added instead of the
cashews, or you can use a combination of several nuts. Always
choose the raw unsalted nuts that are available in health-food and
speciality stores.
* The nuts will cook and "toast" when added to the hot syrup.
* I have used salted, roasted cashew halves and pieces quite
successfully in this recipe. Also slivered almonds. - UDD
