My mom was (and still is) a fabulous cook & baker, but I never had much interest in either. I grew up in an era that included home economics classes in junior high school, so I learned the basics of cooking & baking. I was more interested in the sewing portion of the home ec class, loving the creativeness of the projects we had to make. Cooking & baking didn’t give me that same creative outlet. It wasn’t until after I was married that I took an interest in the kitchen and even then, it was in baking, not cooking. (Fortunately, Eric likes to cook, so we didn’t starve!)

Eventually, I branched out from baking and started experimenting with candy making. Coating stuff with chocolate was fun & I still do it, but my Italian grandmother liked nut brittles. So, I found a recipe, bought a candy thermometer and started making brittle. It takes patience & organization, but the results are fantastic! Cashew Brittle is now a Christmas tradition.

Cinnamon Cashew Brittle

Cinnamon Cashew Brittle (adapted from foodnetwork.com)  Makes 2 pounds of brittle

•  2 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 2 teaspoons cinnamon
• 2 cups roasted, salted cashew nuts
• 2 tablespoons unsalted butter
• 1 teaspoon baking soda

Spray a 17 by 11-inch rimmed baking sheet with Pam.  Measure out the cinnamon, cashews, butter & baking soda into separate containers so they can be added quickly to the brittle, then set them aside.

It’s important to have the ingredients premeasured and ready to quickly put into the brittle once it hits 350°.

Combine the sugar, corn syrup, water and cream of tartar in medium-sized heavy bottom saucepan.

The sugar, corn syrup, cream of tartar & water start out white.

Bring the mixture to a boil over medium heat, stirring constantly.  Boil the mixture until it is golden and a candy thermometer reaches 350°, about 15-20 minutes.

The syrup mixture will start to boil and change color.

The amber color deepens as the syrup reaches 350°.

Remove the mixture from the heat and working quickly, whisk in the cinnamon. Immediately stir in the cashews, butter and baking soda. Pour the mixture into the prepared baking sheet and flatten it out as much as possible, to about 1/4 inch thickness.

The brittle hardens very quickly.

Allow the brittle to harden and cool at room temperature for at least an hour. Break the brittle into bite sized pieces and store it at room temperature in an airtight container.

So good!

Thank you for the inspiration, Nona!  ~Linda

Cinnamon Cashew Brittle (adapted from foodnetwork.com)  Makes 2 pounds of brittle

•  2 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 2 teaspoons cinnamon
• 2 cups roasted, salted cashew nuts
• 2 tablespoons unsalted butter
• 1 teaspoon baking soda

Spray a 17 by 11-inch rimmed baking sheet with Pam.  Measure out the cinnamon, cashews, butter & baking soda into separate containers so they can be added quickly to the brittle, then set them aside. Combine the sugar, corn syrup, water and cream of tartar in medium-sized heavy bottom saucepan. Bring the mixture to a boil over medium heat, stirring constantly.  Boil the mixture until it is golden and a candy thermometer reaches 350°, about 15-20 minutes.  Remove the mixture from the heat and working quickly, whisk in the cinnamon.  Immediately stir in the cashews, butter and baking soda.  Pour the mixture into the prepared baking sheet and flatten it out as much as possible, to about 1/4 inch thickness. Allow the brittle to harden and cool at room temperature for at least an hour. Break the brittle into bite sized pieces and store it at room temperature in an airtight container.