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
- 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
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.