CASHEW CANDY CRUNCH

Cashew Candy Crunch image

I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa

Provided by Taste of Home

Time 40m

Yield 2-1/4 pounds.

Number Of Ingredients 6

Ingredients

1 tablespoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 cup water
2-1/2 cups unsalted cashew halves
1/4 teaspoon baking soda

Steps:

Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.