Recipe: Cashew Brittle
This is from Betty Crocker Cookies and Bars November 2005.
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
2 1/2 cups (12 oz) cashew halves
Heat oven to 200 degrees F. Grease two 15x 12 inch cookie sheets with butter; keep warm in oven. (Keeping sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside (I didn't bother with this and had no problems with sticking.)
In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3 quart saucepan, mix sugar, 1 cup water, and the corn syrup. Cook over medium heat 25-35 minutes, stirring occasionally, to 240 degrees (soft ball stage) or until small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from the water.
Stir in butter and cashews. Cook 10-15 minutes, stirring constantly, to 300 degrees or until small amount of mixture dropped into cup of cold water separates into hard, brittle threads. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
Pour half of mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. [except for the cashews which are way thicker than that ;) ] Cool completely, at least 1 hr. Break into pieces. Store in airtight container at room temperature
Candies should be cooked for a shorter time at high altitudes. There is an approximate decrease of 2 degrees for every increase of 1,000 feet in elevation.
For example: I live at 3500 feet, so I reduced my temps by 6 degrees and everything turned out great!