- 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
- Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11x17 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°F 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.
*If using unsalted cashew nuts, add ⅛ teaspoon salt with the sugar.
Store in an airtight container.