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Cinnamon Cashew Brittle
Cinnamon Cashew Brittle Eileen Goltz | Dairy
1 hour, 5 minutes 10 minutes
55 minutes
1 sheet

  • Vegetable oil
  • ½ cup water
  • 2 cups sugar
  • ¼ teaspoon cream of tartar
  • 1 cup light corn syrup
  • 2 teaspoons cinnamon
  • 2 Tablespoons unsalted butter
  • 2 cups roasted, salted cashew nuts*
  • 1 teaspoon baking soda

  1. Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11x17 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°F degrees, or is amber-colored.
  4. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda.
  5. 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.
  6. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)
  7. Using your hands, break the brittle into pieces.

*If using unsalted cashew nuts, add ⅛ teaspoon salt with the sugar.

Store in an airtight container.