Name: Cinnamon Cashew Brittle
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Vegetable:oil; 1/2 cup:water; 2 cup: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

Cinnamon Cashew Brittle

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

Vegetable:oil
1/2 cup:water
2 cup: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

Instructions

Preparation

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.