Cashew Brittle with sea salt

  • Christmas goodie # 10 is cashew brittle.  This one is for my dad.  He loves peanut brittle, he also love cashews so I thought I would replace the peanuts with cashews and make cashew brittle.  This stuff is way better than the store bought and it really isn’t very hard to make either.  If you can stir and read a thermometer you can make this brittle.

    Cashew Brittle with Sea Salt

    This year my dad won’t be getting his usual peanut brittle as my mom past away this summer.  It was a really quick loss and it left us all in shock.  I am still trying to process the whole thing and find myself forgetting that she is gone which in turn makes it harder when I do remember.  Christmas definitely will not be normal but I hope this cashew brittle will take a tiny bit of the sting away for my dad.

    Cashew Brittle with Sea Salt

    I haven’t mentioned losing my mom before on countryside cravings because I didn’t know how people would feel about reading it.  I am also not very good at sharing my feelings so this is a HUGE thing for me to write about it and post it on the big and scary world wide web!!  So thanks for listening!

    Cashew Brittle with sea salt
    Course: Candy
    Author: Countryside Cravings
    Ingredients
    • 2 cups sugar
    • 1/2 cup light corn syrup
    • 1/2 cup water
    • 1/4 cup butter
    • 2 cups salted cashews
    • 1 tablespoon vanilla
    • 1 teaspoon baking soda
    • sea salt for sprinkling
    Instructions
    1. Butter a rimmed baking sheet and a rubber spatula, set aside.
    2. Measure all of your ingredients so they are ready to go.
    3. In a large saucepan combine sugar, corn syrup, water and butter. Cook and stir over medium high heat until the mixture starts to boil. Clip a candy thermometer to the side of the pan. Continue to boil and stir occasionally until thermometer reads 315 degrees F.
    4. Remove from heat and add in cashews and stir.
    5. Add in baking soda and vanilla and stir quickly. Immediately pour onto prepared pan. Quickly spread out the mixture with a rubber spatula. Sprinkle with sea salt.
    6. Let cool completely before breaking into pieces. Store in an airtight container for up to 2 weeks.

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