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Grandma Rankin's Cashew Brittle Recipe

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This recipe for Grandma Rankin's Cashew Brittle is from The Schneider Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c sugar
2 sticks unsalted butter (or 16 T)
2/3 c light corn syrup
1 1/4 c water
1 tsp baking soda 3 T kosher salt (see note 1)
1 1/2 lbs salted, roasted cashews
Directions:
Directions:
1. Lightly mix 2 large cookie sheets with nonstick cooking spray. Alternatively, you can use a large marble slab.
2. In a 5-quart heavy-bottomed sauce pan, combine sugar, butter, corn syrup and water and mix and mix together until all sugar is moistened.
3. Clip candy thermometer to pan. After mixture comes to a boil, continue to cook over high heat, stirring occasionally for 17-22 minutes, until mixture is amber in color and thermometer reads between 290º-300ºF. Remove from heat.
4. Carefully whisk in baking soda and salt; the caramel will rise and bubble. Fold in cashews with spatula or wooden spoon. Pour brittle onto prepared pan or marble; spread the brittle into thin layer. Allow it to cool for several minutes, and, using 2 forks, pull and stretch edges of brittle to create to create a thinner candy about 3/8 in thick.
5. once brittle is completely cool, break it into bite-sized pieces, using the back of a knife or other blunt object. Store candy in airtight container for up to 2 weeks.
Number Of Servings:
Number Of Servings:
3.5lbs
Personal Notes:
Personal Notes:
Note 1: Kosher salt is strongly recommended. This recipe plays up the sweet-salty taste sensation. If you prefer less salt, the recipe won't be harmed by reducing the amount to up to one-half.

 

 

 

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