Cashew Brittle

The third item in my trifecta of Christmas candy was cashew brittle. Of course you could use any other nut such as peanuts, pecans, pistachios or almonds, but I had cashews on hand from the chocolate bark so I used those. You could even throw in some bacon like Batterlicker did!


Cashew Brittle
(adapted from Food & Wine)

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces roasted salted cashews

Spray a large jelly roll pan with cooking spray and set aside.

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Stir over medium high heat until the caramel is light brown and registers 300° on a candy thermometer. Remove from heat and stir in the baking soda (the mixture will bubble up). Stir in the nuts. Pour the brittle onto the prepared baking sheet. Using a rubber spatula, spread the brittle into a thin, even layer. Let cool completely, about 30 minutes. Break the brittle and serve!