Cashew brittle is an upscale gourmet version of down-home country peanut brittle. Cashews add just a little special touch that changes the flavor a bit and looks much more elegant. Making cashew brittle is the same process as many other candy-making tasks, in that the secret is the thermometer. As long as you cook the candy to the correct temperature, it will turn out right every time. This treat, along with any variations you care to invent, makes a welcome gift for almost anyone.
Place sugar, corn syrup and 1 cup of water in the pot over high heat covered with a lid. Swirl the pan every minute or so to help dissolve the sugar crystals, but don't stir it at this stage.
2
Remove the lid once steam starts coming out around the edges. Clip the thermometer onto the side of the pan so that the bulb is in the liquid. Reduce the heat to medium and continue cooking, still swirling every minute or so until the sugar dissolves, until the mixture reaches 230 degrees F.
3
Stir in the cashews and stir constantly over heat until the mixture reaches 300 degrees F. Remove the pot from the heat at this time.
4
Add the butter, vanilla and baking soda, stirring quickly. The mixture will get very large and foamy, but do not be alarmed. Stir until the butter has melted and the entire mixture is thoroughly combined.
5
Carefully pour the mixture onto two waxed paper lined baking sheets. Spread out the mixture until it is about 1/4 inch thick. Set the pans aside and allow the brittle to cool for about an hour.
6
Break the candy into irregular pieces and store in airtight containers such as jars or zip top bags.
