BUTTERY CASHEW BRITTLE RECIPES

Steps:

• Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
• Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
• Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
• Store the candy in an airtight container.

Steps:

• Combine sugar, corn syrup, and water in a 3-quart saucepan. Cook and stir until sugar dissolves. Bring mixture to boiling; add butter and stir until butter is melted. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 280 degree F, the soft-crack stage (about 35 minutes).
• Stir in cashews; continue cooking over medium-low heat, stirring frequently until thermometer registers 300 degree F, the hard-crack stage (10 to 15 minutes more).
• Remove pan from heat; remove thermometer. Quickly stir in the baking soda, mixing thoroughly. Pour mixture onto 2 buttered baking sheets or 2 buttered 15x10x1-inch pans.
• As the cashew brittle cools, stretch it out by lifting and pulling with 2 forks from the edges. Loosen from pans as soon as possible; pick up sections and break them into bite-size pieces. Store tightly covered. Makes 2-1/2 pounds (72 servings).