Ingredients

The following ingredients have 4 Servings
  • 1 cup superfine sugar
  • 1 cup (2 sticks) unsalted butter, cut into small cubes
  • 1 ½ tablespoons light corn syrup (OR 2 tablespoons water)
  • 2 cups lightly salted and roasted cashews
  • 1 tablespoon sea salt flakes

Instruction

  • Place sugar into a small pot with tall sides and shake the pot to make sure the sugar has a flat and even surface. Attach a candy thermometer to the side of the pot, making sure the tip isn’t touching the bottom of the pot.
  • Top sugar with cut butter and corn syrup and place over medium heat. Cook mixture until sugar melts completely and mixture begins to caramelize.
  • Gently stir with a wooden spoon to incorporate the melting butter into the melted sugar. Continue to cook the sugar and butter until an amber color develops and the candy thermometer reaches 310˚F.
  • Quickly remove the mixture from the heat and stir in cashews.
  • Pour mixture onto a silpat (or foil) lined baking sheet (with raised edges), moving the baking sheet around on a slit tilt to create an even 1/4 inch layer.
  • Allow the brittle to set for about 5 minutes, then sprinkle the surface with the sea salt. Set aside until the brittle has completely hardened (about 20 to 30 minutes).
  • Using the bottom of a knife handle, crack the brittle in multiple areas until you have sizeable serving pieces. Store in an airtight container until ready to serve.