Cashew Brittle II
This recipe been used for about 25 years. It makes a wonderful gift for customers, family, friends, teachers and the postman or whom ever you want to give a memorable special gift.
2 1/4 pound (36 servings)
1 tablespoon plus 1 cup butter, divided
2 cups granulated (white) sugar
1 cup light corn syrup
1 cup water
2 1/2 cups unsalted cashew halves
1/4 teaspoon baking soda
Butter a 15 x 10 x 1-inch pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly.
Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280°F (138°C) (soft crack stage). Add nuts; cook and stir until candy thermometer reads 295°F (146°C).
Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces.
Preparation Time: 10 minutes
Cook Time: 30 minutes + cooling
For best results, test your candy thermometer in boiling water. If the water boils at a temperature other than 212°F (100°C), adjust the temperature accordingly prior to making caramels.
Store in an airtight container.
1 ounce equals 171 calories, 10 g fat (4 g saturated fat), 14 mg cholesterol, 54 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.