Cashew Brittle By: Patrick I.
After several guests of our annual holiday treats gathering were unable to enjoy our homemade peanut brittle due to nut allergies, replacing the peanuts with cashews seemed to make sense. The result was no leftover brittle, so it seemed to go over well.
- 1 c corn syrup
- 1/2 c water
- 1 1/2 Tbsp butter
- 1 1/2 tsp vanilla extract
- 2 c sugar
- 2 c cashew pieces
- 2 tsp baking soda
- Add All Ingredients
In iron skillet combine corn syrup, sugar and water.
Stir ingredients and cook until mixture reaches 301-302 degrees Fahrenheit.
Add cashews, butter, baking soda and vanilla to mixture.
Stir until ingredients are mixed well.
Pour brittle (mixture) onto greased marble.
Stretch brittle out thin and when cool, break into pieces.
- Servings: 10
Amount per serving:
- Calories: 310
- Fat: 14 g
- Sodium: 480 mg
- Protein: 4 g
- Calcium: 19 mg
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