I first saw this recipe for Cashew Brittle being made on Down Home with Neely’s (yes I am a Food Network Junkie). I knew the minute I watched Gina make this that it was going to be on my “to make” list.
I have heard of people making homemade peanut brittle and thought that it was a very hard task. I learned by making this, that it is one of THE EASIEST things in the world to do. . . if you have a candy thermometer.Oh — and don’t forget your silpat.
A silicone mat would work best to avoid a sticky clean-up.
Do not try to make this without it. You will definitely need it 🙂
Here is the recipe. It is SO good! You will want to make a million batches of this stuff.
- ½ cup corn syrup
- 1½ cups sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup raw cashews, unsalted
- 2 tablespoons butter
- Special equipment: Candy thermometer
- Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
- The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1½ hours.