Cashew Brittle

Products Used

Ingredients

Line a rimmed baking sheet with parchment paper. (Tip - tape down parchment paper or use a bit of softened butter to “glue” parchment paper to baking sheet.) Set aside.
Add sugar and water to a medium saucepan.
Heat on medium heat until sugar dissolves.
Add light corn syrup and butter. Stir until combined and butter is melted.
Heat on medium heat, stir occasionally until mixture reaches 250°F on a candy thermometer.
Stir in cashews.
Heat on medium heat, stirring occasionally, so cashews don’t burn.
Heat until mixture reaches 300°F on a candy thermometer.
Remove from heat. Stir in vanilla and baking soda.
Quickly spread into a single layer on prepared baking sheet.
Lightly sprinkle with sea salt.
Let sit until hardened. Break into pieces.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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