Cashew Brittle

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

2. Combine the sugar, butter, corn syrup and water in a large saucepan. Stir together so that all of the sugar is wet.

3. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes.

4. Remove from the heat. Carefully whisk in the baking soda, followed by the salt; the caramel will rise and bubble. Using a wooden or metals spoon, fold in the cashews.

5. 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, using a mallet or the back of a heavy knife.

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

Notes:

When you pour your brittle mixture out, after you stir the nuts in, you must work quickly. Don’t let that send you into a tizzy. Instead, warm the baking tray onto which you will pour the caramel with nuts. Line the baking sheet with parchment paper and warm it in the oven (at 150 degrees F) for 5 minutes or so. Pour the brittle onto the warmed sheet (lined with parchment) and spread the liquid brittle around as quickly as possible with a wooden spoon. Immediately place a piece of plastic wrap on top of the brittle and use a rolling pin to roll the brittle out to the desired thickness.

(Recipe adapted from Karen DeMasco’s The Craft of Baking.)