Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 cup butter
- 3 cups cashew halves
- 1 teaspoon baking soda
Preparation
Step 1
1. Lightly grease 2 rimmed baking pans with buttter. In a heavy 3 quart saucepan over medium heat, stir together sugar, corn syrup, and water. Cook, stirring frequently, until sugar dissolves. Increase heat to medium high, and bring mixture to a boil. Add butter, and stir until butter is melted. Attach a candy thermometer registers 280 degrees (soft crack stage) 30 to 35 minutes. (Soft crack stage is when s small amount of sugar syrup is dropped into cold water and can be stretched between your fingers and separates into hard but not brittle threads.)
2. Stir in cashews, and cook over medium-low heat, stirring frequently, until thermometr registers 300 degrees (hard crack stge). about 10 to 15 minutes. (Hard crack stage is achieved when a small amount of sugar syrup dropped into very cold water solidifies but separates into hard brittle threads.)
3. Remove pan from heat, and carefully remove thermometer. Quickly stir in baking soda, mixing thoroughly. Mixture will bubble. Pour mixture onto prepared pans. As the cashew
brittle cools, stretch it by lifting and pulling with 2 forks from the edges. Loosen from pans as soon as possible, and break into bite-size pieces. Store in an airtight container.