Cashew Brittle

1. You will need to use a candy thermometer to make this recipe. It is very important to follow the temperature or the Cashew Brittle won’t turn out right. Click here for the thermometer that I use. The temperatures that you will use will be different based on where you live because the boiling point is different. The boiling point where I live is 205°F. Measure your boiling point, and then add or subtract from my measurement. For example, if your boiling point is 210°F, then you will add 5 ° to all the temperatures for this recipe. Click here for the candy thermometer that I use and love.

2. Prepare a baking sheet, or a marble stone. I use a square marble stone for my candy. Spread butter over your surface in preparation for the Cashew Brittle.

3. In a saucepan, combine the Sugar, Corn Syrup, and the Water. Cook over a medium heat until it begins to boil. Don’t scrape the edges of the pan while stirring at any point. This could cause the sugar to crystalize.

4. Add the Butter and stir it continuously.

5. When the temperature reaches 273°F then stir in the Raw Cashews. It will get very thick and difficult to stir for several minutes.

6. Continue to stir it until it reaches 285° F.

7. Remove from the heat and stir in the Baking Soda. This step is important, so I like to have the Baking Soda measured out ahead of time so that I don’t forget. Quickly stir in the Baking Soda and then pour everything onto your prepared surface and spread it out as thin as you can IMMEDIATELY. It will harden quickly and then it will be too late. Don’t scrape the edges to get every last little bit. It will crystalize if you scrape the edges.

8. Let it cool, then break it into pieces.

9. Serve and enjoy!