Cashew Chocolate Brittle

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READY IN: 1hr 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 200 degrees.
  • Grease 2 cookie sheets with butter and keep warm in oven.
  • Grease a spatula with butter and set aside.
  • Mix baking soda, 1 teaspoons water and the vanilla and set aside.
  • Mix sugar, 1 cup water and the corn syrup in 3- quart saucepan.
  • Cook over medium heat stirring occasionally to 240 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
  • Stir in butter and cashews.
  • Cook, stirring constantly to 300 degrees or until small amount of mixture dropped into very cold water separates into hard, brittle threads.
  • Immediately remove from heat.
  • Quickly stir in baking soda mixture until light and foamy.
  • Pour half of the candy mixture onto each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick.
  • Cool completely, at least 1 hours.
  • Melt chocolate in a double boiler until smooth.
  • Drizzle chocolate lightly over cashew brittle.
  • Cool for an additional 30 minutes.
  • Break apart into pieces and store in a covered container.
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