Recipe: Cashew Brittle

I'd never made brittle before, so this was an experiment for me. It turned out, especially with the helpful high altitude directions. I'm not a huge cashew fan, but had received some as a gift. They're pretty good in this! If cashews aren't your thing either, you can substitute unsalted, raw Spanish peanuts.

This is from Betty Crocker Cookies and Bars November 2005.




Ingredients:
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.)