Today, I was in the mood for something salty, sweet and crunchy. I pulled The Craft of Baking off of my bookshelf to see if any of the recipes would strike my fancy. The Cashew Brittle caught my eye. Quickly glancing at the recipe, I realized I had all the ingredients on hand and it did not seem like a fussy recipe. I wouldn't even need to pull out the candy thermometer.
The recipe was quick and easy. Mine turned out darker than regular brittle. I cooked the caramel longer before adding in the baking soda and salt because I was going for a slightly burnt caramel flavor. It added a depth of flavor to the brittle. It's delicious and dangerous to have a big bowl of it around the house. Thank goodness I will be having some friends over today to share it with.
Grandma Rankin's Cashew Brittle
from The Craft of Baking
Makes 1 3/4 pounds
Nonstick cooking spray
2 cups of sugar
8 tablespoons (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoon kosher salt
1 1/2 cups (12 ounces) salted roasted cashews
Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside.
Combine the sugar, butter, corn syrup, and 1/2 cup water in a large saucepan. Stir together so that all of the sugar is wet. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda, followed by the salt; the caramel will rise and bubble. Using a wooden or metal spoon, fold in the cashews. Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick. Let it cool completely. Break the brittle into bite-size pieces, using a mallet or the back of a heavy knife.
The brittle can be stored in an airtight container at room temperature for up to 2 weeks.
-Used a silpat on the rimmed baking sheet instead of nonstick cooking spray.
-Used 1 tablespoon of regular salt.
-Cooked my caramel a little longer.