Best Cashew Cinnamon Brittle Recipes

Cashew-Cinnamon Brittle image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 1 sheet

Number Of Ingredients 9

Vegetable oil
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 teaspoon salt with the sugar)
1 teaspoon baking soda

Steps:

Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. 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 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.

Cashew-Cinnamon Brittle image

Provided by Cooker2K

Categories Candy

Time 30m

Yield 2 lbs

Number Of Ingredients 9

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

Steps:

Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
Mix together cinnamon and baking soda; set aside.
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
Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
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.
Tip: To wash the saucepan, fill it with water and let it soak overnight.