Gramp’s Kitchen – Cashew Brittle

This recipe is a family favorite. Gramp made it for Christmas every year and it is fabulous. I will be making some this year for gifts… If I decide to share.

Cashew Brittle
Source Unknown – found on an old magazine clipping

2 cups sugar
1 cup light corn syrup
1 cup butter or margarine
3 cups of cashews (about 12 ounces)
1 teaspoon of soda

In a heavy 3-quart saucepan combine sugar, corn syrup, and 1/2 cup of water. Cook and stir till sugar dissolves. Bring syrup to boiling; blend in butter or margarine. Stir frequently after mixture reaches the thread stage and candy thermometer registers 230•. Add cashews when temperature reaches soft-crack stage, 280•. Stir constantly till temperature reaches hard crack stage 300•. Remove from heat. Quickly stir in soda, mixing well. Pour into two buttered baking sheets. As the candy cools, stretch it by lifting and pulling with two forks from the edges to make it thinner. Loosen candy from pans as soon as possible. Turn candy over; break in pieces. Makes 2 1/2 pounds of candy.

*Recipe from unknown source. Found in my Grandparents kitchen.


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