Cashew-Cinnamon Brittle

Cashews and cinnamon add a new twist to an old favorite.

• Ready In: 30 mins
• Yields: 2 lbs

Ingredients

• 2  tablespoons butter
• 1⁄2 cup water
• 2  cups sugar
• 1⁄4 teaspoon cream of tartar
• 1  cup light corn syrup
• 2  teaspoons cinnamon
• 2  tablespoons unsalted butter
• 2  cups  roasted salted cashew nuts (if using unsalted cashew nuts, add 1/8 tsp. salt with the sugar)
• 1  teaspoon baking soda

Directions

1. Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
2. Mix together cinnamon and baking soda; set aside.
3. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350°F
4. Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
5. Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness. Don't spread it too thin. Let cool and harden, uncovered, 30–45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container.
6. Tip: To wash the saucepan, fill it with water and let it soak overnight.