Cinnamon Cashew Brittle

Based on this Cinnamon Peanut Brittle recipe.

Makes about 2 pounds of candy.

Notes

Preheating the cookie sheet isn't entirely necessary, but it does buy you some time in spreading out the brittle. Stir the mixture regularly after adding the cashews to prevent them from burning.

Ingredients

• 1/2 cup water
• 2 cups sugar
• 1/4 teaspoon cream of tartar
• 1 cup light corn syrup
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter + 1 tablespoon for the pan
• 2 cups unsalted cashews
• 1 1/2 teaspoon baking soda

Instructions

1. Preheat a cookie sheet in the oven at 300°.
2. Combine water, sugar, cream of tartar and corn syrup in a heavy saucepan.
3. Bring to a boil over medium.
4. Stir mixture occasionally until it reaches 240°.
5. Add cinnamon, butter and cashews. Stir well.
6. Continue cooking, stir occasionally until mixture reaches 300°.
7. Remove the hot cookie sheet from the oven. Carefully spread remaining 1 TBL over hot pan.
8. Remove saucepan from heat and mix in baking soda. Mixture will foam up.
9. Immediately transfer mixture to hot cookie sheet.
10. Using heatproof spatula, spread mixture evenly into pan.
11. Cool completely.
12. Break brittle apart into pieces.
13. Store in an airtight container at room temperature.