Ginger Cashew Brittle.
An easy holiday dessert recipe to bake for the Holidays using cashews.
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Ginger Cashew Brittle
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 1/2 teaspoon salt
- 1 cup chopped salted cashews
- 1/4 cup chopped crystallized ginger
- 2 tablespoons butter
- 2 teaspoons baking soda
Spray 2 large rimmed baking sheets with nonstick cooking spray. Set aside.
In a large saucepan, combine sugar, corn syrup, and 1 cup water. Cook over medium heat, stirring frequently, until sugar dissolves. Add salt. Cook until a candy thermometer reads 250°; add cashews and ginger. Continue cooking until mixture reaches 290°; remove pan from heat.
Stir in butter and baking soda. Beat until frothy. Divide between prepared pans. Let cool until hardened, up to 2 hours.
Break brittle into pieces. Store in an airtight container up to 5 days.