Ingredients
Scale
- 1 1/2 Cups Granulated Sugar
- 1 Cup + 1 Teaspoon Water
- 1 Cup Light Corn Syrup
- 1/4 Cup Unsalted Butter (Extra for the baking sheet and rubber spatula)
- 2 1/2 Cups Cashews (Roasted and Salted)
- 1 1/2 Teaspoons Baking Soda
- 1 Teaspoon Vanilla Extract
Instructions
- Heat oven to 200 F to keep the baking sheet warm.
- Combine the Sugar, Water, and Light Corn Syrup in a heavy-bottomed saucepan.
- Cook over medium heat, stirring occasionally until a Candy Thermometer reaches 240 Degrees F (Soft Ball Stage), about 25 minutes.
- While Caramel is cooking place the baking sheet in the oven to keep it warm.
- Remove Caramel from the heat and stir in Butter and Cashews.
- Return to heat and cook until the Thermometer reaches 300 Degrees F (Hand Crack Stage).
- Whisk the Baking Soda, Water, and Vanilla Extract in a small mixing bowl.
- Remove the Brittle from the heat and immediately stir in the Baking Soda mixture until light and foamy.
- Remove the Baking Sheet from the oven and generously coat it with Butter.
- Pour the Brittle mixture onto the prepared Baking Sheet and spread quicky to 1/4 inch thick with a Large Spatula (to help you spread the mixture make sure the spatula is buttered)
- All the Brittle to cool completely.
- To remove the Brittle, place a larger baking sheet on the counter then turn the baking sheet with the brittle upside down on top of the larger baking sheet. Hit the sheet with a meat mallet or another heavy object, Be sure not to damage your baking sheets
