|Nutritional Guidelines (per serving)|
|Servings: 2 Pounds (21 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This candy is made with sugar, corn syrup, and cashews. Cashew brittle is always welcome, and it's especially nice to have on hand for holiday guests and visiting family. Cashews make it extra special, but the brittle can be made with roasted peanuts as well.
Use a reliable candy thermometer to ensure success. If you aren't sure your thermometer is accurate, here's an easy test. Bring a bot of water to a full boil. The thermometer should indicate 212 F (100 C).* If it's off by a few degrees, adjust the temperature indicated in the recipe.
*Note: If you are at an altitude of 500 feet or more, check this chart for the correct boiling point temperature.
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 cup butter
- 3 cups cashews
- 1 teaspoon baking soda
Line two baking sheets with foil; generously butter the foil.
Butter the sides of a large saucepan; add the sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves.
Bring the sugar mixture to a boil; blend in 1 cup of butter. Begin to stir more frequently when syrup reaches the thread stage, about 230 F.
When the temperature reaches 280 F or soft-crack stage, add the cashews.
Stir constantly until hard-crack stage, 300 F, is reached.
Remove the pan from the heat and quickly stir in baking soda. Mix well.
Pour onto the prepared baking pans. As the candy cools, stretch it out thinner by lifting and pulling at edges with forks.
Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container.
Makes about 2 pounds of cashew brittle or about 21 servings (1.5- ounces each).
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