I’ve been making a lot of sweets lately – I guess it’s hard to avoid during the holidays, especially when these goodies make such great gifts.  Over the next several days I will be posting a few savory dishes, but before I do that I have one additional treat that I wanted to share with you.  I recently came across this recipe in The Craft of Baking, an amazing new cookbook that includes page after page of irresistible baked goods for all occasions.  Making this brittle was a last minute decision, but it looked so good that I couldn’t resist.  Not only is this delicious, but it’s the perfect addition to your holiday baking list because it can be made well ahead of time.

Makes 1  3/4 pounds

Ingredients

• Nonstick cooking spray
• 2 cups sugar
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1  1/2 tablespoons kosher salt
• 12 oz. lightly salted, roasted cashews

Directions

Lightly coat a rimmed baking sheet with nonstick cooking spray – set aside.

Combine the sugar, butter, corn syrup, and water in a large saucepan. Stir together so that all of the sugar is wet.  Cook the mixture over high heat without stirring until it turns a dark amber color, about 10-15 minutes.  Remove from the heat.

Carefully whisk in the baking soda, followed by the salt; the caramel with rise and bubble.  Using a wooden or metal spoon, fold in the cashews.  Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick.  Lightly sprinkle the brittle with salt (optional). Let it cool completely.

Break the brittle into bite-size pieces.  The brittle can be stored in an airtight container at room temperature for up to 2 weeks.