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