My family makes all different kinds of cookies for the holidays, and while I usually make a few, I prefer to make candy. This year I decided to make cashew brittle. A co-worker had made some years ago, and I still remember how delicious it was, but over the years I lost her recipe. When I was browsing on Pinterest, I came across a brittle recipe that sounded very similar to hers, and to my taste buds it was a match. It is super easy to make, and it tastes fantastic. I came across the recipe on Peanut Butter & Peppers blog, and it’s definitely one that I will make again.

Making candy isn’t difficult. You do need a candy thermometer, and if you closely watch the thermometer, it tells you what “stage” your candy is at (hard crack for this recipe), so it takes the work out of figuring out when the candy is done.

Cashew Brittle

1 stick butter, unsalted

2 cups sugar

1/2 cup water

1/3 cup light corn syrup

1/2 teaspoon baking soda

12 ounces cashews

Line a baking sheet with parchment paper and lightly grease with butter. Set aside.

In a large pot, over medium-high heat add butter, sugar, water, and corn syrup bring to a boil. Use a candy thermometer and cook until mixture turns a caramel color and reaches 300 degrees Fahrenheit, about 10 minutes.

Take off the heat and stir in the baking soda. The mixture may bubble up. Stir in nuts. Quickly pour mixture onto prepared baking pan. Spread evenly with a spoon sprayed with cooking spray. Let it cool for at least one hour. Break into pieces.

Store in an airtight container.

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