Recipe: Grandma Rankin's Cashew Brittle

GRANDMA RANKIN'S CASHEW BRITTLE

"My Grandma Rankin started making what became her famous cashew brittle as a young adult, using a recipe passed down by her mother. Years later, she decided to give the salty-sweet candy as Christmas gifts. Before long she was sending my grandfather to the nut factory to buy nuts in bulk. For years she made 150 pounds of the candy every holiday season!"

Nonstick cooking spray
2 cups sugar
8 tablespoons (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoons kosher salt
1 1/2 cups (12 ounces) salted roasted cashews

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

Combine the sugar, butter, corn syrup, and 1/2 cup water in a large saucepan. Stir together so that all of the sugar is wet. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes.

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

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.

ABOUT THE AUTHOR:
"Karen DeMasco of New York City's Locanda Verde restaurant, was the pastry chef at Tom Colicchio's renowned Craft, Craftbar, and 'wichcraft restaurants for seven years - which garnered her a prestigious James Beard Award."

Makes 1 3/4 pounds
Source: The Craft of Baking by Karen DeMasco