My daughters both attended a candy camp this year, and they absolutely loved it! I’ll admit, I was a little apprehensive about it…would they overindulge on sugar for 2 hours straight? Thankfully, my fears turned out to be unfounded. They made a new recipe each day for one week, and this buttery cashew brittle turned out to be their absolute favorite (mine too!). Since camp, we have made this recipe at least 3 or 4 times, and the candy is gone within a day! Now, I’m not a fan of the traditional peanut brittle, which is a tiny bit harder and sometimes tastes too much like burnt sugar to me. But this? This I looove! I think it’s because it contains cashews instead of peanuts and more butter – well what can I say? Soooo good!
- 2 sticks of salted butter (1 cup)
- 1 cup of sugar
- 1 tablespoon of light corn syrup
- 1.5 cups of 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