| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 1 sheet |
Ingredients
- Vegetable oil
- 1/2 cup water
- 2 cups 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
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 316 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 1 g |
| Sugar | 48 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 108 mg |
Reviews
Long time lover of brittle, first time ever making it. As with most recipes I follow the directions as written the first time and it wasn’t a mistake. Mine wasn’t overpowering on the cinnamon and getting it to 350 required patience until the last ten degrees. Once it hit 340 it climbed quickly after that.
I did follow one piece of advice which was to stir “frequently”. Not sure what that means but was hoping to avoid the burnt taste others achieved. Success.
Mixing the ingredients and pouring was an exercise in speed and strength. It does not “pour”… things begin to harden pretty quickly when you add the nuts. So I had to mix as thoroughly as I could then put on the pan and push it around. It did not spread on its own but I got a nice layer.
I used a whisk to incorporate the nuts… I’ll use a sturdy spoon in the future. The granddaughter sure enjoyed picking at the whisk after… after I went at it first. Hah!
Initial taste is A+ on texture and flavor. 20 minutes left on my cool down. But it’s already so good I didn’t hesitate to write my review.
I cut cinnamon to 1 tsp. stopped cooking at 300 which is hard crack. Only other thing I would do differently is chop the cashews a bit. It hardens fast when you start pouring, so don’t count on pouring it in the middle of the cookie sheet and easily spreading it.
Great brittle recipe, made for Christmas 2013
Very tasty – love the cinnamon flavor with the cashews. I did end up stirring the candy a lot (as other reviewers suggested in order to avoid the burnt taste, and it totally worked. Was a pretty easy recipe to follow…I will definitely try this again!
WOuld have been YUMMMMYYY had it not been for too much cinnamon… It is over powering. I will use this recipe again for sure but w/ less or no cinnamon and various nuts…
This recipe should never be labeled easy, or even correct.
My brittle was poured at 320 degrees and became hard immediately.
My Costco salted cashews had no flavor in this recipe.
I will never make it again.
My brittle was poured at 320 degrees and became hard immediately.
My Costco salted cashews had no flavor in this recipe.
I will never make it again.
This is so simple my 17yr old daughter made it. Her first time to use a candy thermometer. Everyone loved it. I took it to work as well and it was an instant hit. She did not use the baking soda, as we were out, but it did great, just makes a harder brittle. Also we used Dark syrup instead of light and it was delicious. Can’t wait to make it again.
The brittle won’t burn if you continue to quickly stir it while your candy themometer reaches 350. If the temperature is any lower (like other reviewers have suggested) you won’t get a brittle texture, but a more sugary/crumbly texture. Don’t be afraid of this recipe – just remember to stir the entire time – don’t let it sit, ever. It’s a lot more work, (maybe 10 minutes of continuous stirring) but just keep a oven mit handy to hold the pan handle as you continue to stir with a wooden spoon. Once you’re finished and the brittle is cooling in the sheet pan, the saucepan just needs to soak for an hour or so and you can easily clean it – no need to wait overnight as the recipe suggests.
I was looking forward to this recipe but it tasted so burnt it was nasty. It was a waste of ingredients and my time!
I made this for my dad who is a die hard cashew fan as part of his Christmas present this year. The recipe was flawless and came out perfect! The brittle was awesome and I almost didn’t give it away!!