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Title: Cashew Nut Brittle
Categories: Desserts, Candies, Nuts
Yield: 2 Pounds

2 c Granulated sugar
1 c Light corn syrup
1 c Unsalted butter
1/2 c Water
3 c Unsalted raw cashew nuts;
- coarse chopped *
2 ts Baking soda
1 ts Vanilla extract

Butter 2 baking sheets and set aside. Butter the
sides of a 3-quart saucepan, and add the sugar,
corn syrup, butter, and water. Stir over low heat
until the butter has melted. Increase the heat and
bring the mixture to a boil. Continue cooking over
moderate heat, without stirring, for about 20
minutes, until the temperature reaches 275ºF/135ºC
(soft-crack stage) on a candy thermometer. Add the
cashew nuts and continue cooking for about 5
minutes, until the candy thermometer registers
295ºF/146ºC (hard crack stage.) You may stir
occasionally, if necessary.

Remove from the heat and immediately sift the
baking soda evenly over the surface. (Be
careful---the syrup will foam up.) Add the vanilla
and stir to distribute the soda and vanilla
throughout the mixture.

Pour at once onto the prepared baking sheets. Tilt
the sheets to spread the brittle about 1/2-inch
thick. Allow to cool until firm. Break the brittle
into pieces and store in an airtight container.

Variation: Peanuts or other nuts can be added
instead of the cashews, or you can use a
combination of several nuts. Always choose the raw
unsalted nuts that are available in health-food
and speciality stores. * The nuts will cook and
"toast" when added to the hot syrup.

* I have used salted, roasted cashew halves and
pieces quite successfully in this recipe. Also
slivered almonds. - UDD

Recipe from: Dottie Cross

Makes about 2 pounds.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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