12 Days of Christmas Cookies. Day 6.

Grandma Rankin's Cashew Brittle.  From Karen DeMasco's fantastic book The Craft of Baking.  (Thanks again, Mom & Dad!!!) Her Grandma Rankin made this salty-sweet candy and gave it as Christmas gifts.  According to Karen, a whopping 150 lbs of the candy every holiday season!  I can see why (the brittle, not the quantity)--it is way easy to make and simple to festively wrap as a gift without a concern of "breakage".  


Warning:  this brittle is as addictive as crack.  I kid you not.  I had to force myself to package up this tin and get it to my car as quickly as possible.  It is the PERFECT marriage of salty and sweet.  Grandma Rankin, I got nothing but love for ya.

Grandma Rankin's Cashew Brittle
from The Craft of Baking, by Karen DeMasco
Makes 1 3/4 lbs


Nonstick cooking spray
2 cups sugar
8 tablespoons (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoons kosher salt
1 1/2 cups (12 oz) salted roasted cashews


Lightly coat a rimmed baking sheet with nonstick cooking spray; set it aside.


Combine the sugar, butter, corn syrup, and 1/2 cup water in a large saucepan.  Stir together so that all of the sugar is wet.  Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes.  Remove from heat.  Carefully whisk in baking soda, followed by salt; the caramel will rise and bubble.  Using a wooden or metal spoon, fold in the cashews.  Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick.  Let it cool completely.  Break the brittle into bite-size pieces.


The brittle can be stored in an airtight container at room temp for up to 2 weeks.