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Cashew Nut Brittle
Makes 1 1/2 pounds
1 cup butter, plus extra for greasing pan
2 tablespoons water
2 tablespoons light corn syrup
1 cup sugar
1 cup salted cashew halves (toasting optional *)
2 teaspoons vanilla
Liberally butter a 15-by-10-inch jelly roll pan. Do not substitute cooking spray.
In a heavy 2-quart nonstick saucepan, melt the butter. Add water. With a wooden spoon, stir in corn syrup and sugar.
Cook over high heat, stirring constantly until mixture comes to a boil. Wash down any sugar crystals with a wet pastry brush.
Clip on candy thermometer. Cook syrup to hard-cracking stage, 300 degrees. Remove from heat; stir in nuts and vanilla.
Pour into prepared pan and spread thin. When cool, break into pieces. Store in an airtight container.
* To toast nuts, preheat oven to 350 degrees. Place nuts in
a single layer on a baking sheet. Cook 5 to 10 minutes until nuts are aromatic and lightly golden in color.
