Don't fight it.... you know you want it. This brittle is addictive! Try and eat one piece and not eat more, its impossible! Please be careful with this recipe as you could get burned very easily.
Ingredients
1 Cup Butter ( I like to cut them into tablespoon increments)
2 Cups Sugar
1 Cup Light Corn Syrup
1 Cup Water
2- 1/2 Cups Cashews
1/4 Teaspoon Baking Soda
* You will need a candy thermometer.
First I prep. When making Brittle there is little to no room for error when it comes to temperature and you can't be measuring things out and watching the thermometer it just doesn't work. Take a cookie sheet and line it with parchment paper. This makes for easier cracking and less clean up. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil stirring constantly.
Reduce heat; carefully stir butter cubes into syrup. This is the part where you will needs a bar stool to sit on cause you're gonna be here a while. Also someone to talk to doesn't hurt either. Cook and stir until the candy thermometer reads 280 degrees ( soft-crack stage) Add nuts; cook and stir until candy thermometer reads 295 degrees.
Remove from the heat; stir in baking soda. Immediately pour into prepared cookie sheet. It helps to have help with this as the saucepan and brittle are extremely hot. I would hold the pan and my mom scrapes the brittle into the cookie sheet. Cool; break into pieces. Store in an airtight container.
Yields: 2-1/4 pounds
*** Also its a must to have your kitchen helper (see below) nudging you with her nose the entire time, the brittle will not come our right if you skip this step!***
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