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Buttery Cashew Brittle


  • 1 cup salted butter (2 sticks0

  • 1 cup sugar

  • 1 tablespoon light corn syrup

  • 1.5 cups cashews (whole, halves, or pieces - salted or unsalted)


  • Line a baking sheet with a lightly buttered sheet of aluminum foil and set aside

  • In a heavy, medium-sized saucepan, combine the butter, sugar, and corn syrup and warm over medium-low heat

  • Stir occasionally and continue heating until the temperature reaches 290 degrees on a candy thermometer (approximately 30 minutes)

  • Remove pan from heat and stir in cashews

  • Pour the mixture onto the prepared baking sheet, and spread across the pan

  • Let the mixture cool for 10 minutes and then transfer to the refrigerator for 5 more minutes.

  • Break into individual serving size, and store in an airtight container

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