Cashew Brittle

This is the week to start making the candy we enjoy on Christmas.  I start with the candy that will last two weeks, than I move onto cookies, and finally end up with cake!  I am bringing you along for the ride--make these recipes with me.

Cashew Brittle

1 cup unsalted butter

2 cups sugar

1 cup light corn syrup

1 cup water

2 1/2 cups cashew halves and pieces

1/4 tsp baking soda

1.) Butter a 17.25x11.5 inch jelly roll pan or something about the same size. I used about one tablespoon to butter the bottom and sides of the pan, not butter from the one cup that you make the brittle with. Set the pan to the side.

2.) In a large sauce pan, bring the sugar, corn syrup, and water to a boil.  Keep stirring the whole time.  Once you have a nice boil, reduce the heat and stir in the butter, one tablespoon at a time.  All the time stirring!  Let cook a little longer, you want your candy thermometer to read 280*.

3.) Once you are at 280* stir in the nuts and let cook until you get to 295*.  Remove the pan from the heat and stir in the baking soda.  Immediately pour the hot liquid into the prepared pan.  Let cool and break into pieces.

I store the brittle in airtight containers, at room temperature,  for up to 2 weeks.  The hard part is keep my family from eating it!