One of the best things about the holidays is the recipes we make usually only once a year. This year, I sifted through my mom’s recipes that she would make each year for Christmas, and I pulled those few tried and true that I know my family enjoys…Sour Cream Cut-Out Cookies, Bachelor Buttons, Thumbprints, and Butter Balls. Last year I made brittle. It was such a hit that I decided to make it again for the holidays.

I love peanut brittle, but cashew brittle is FANTASTIC! The recipe is simple. The trick (there is always a trick) is in the cooking. Use a candy thermometer. It really is critical for the sugar to get to the hard crack stage in order for the brittle to harden correctly. So don’t rush the boiling part. You need to give the sugar time to do its thing.

CASHEW BRITTLE

Ingredients
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups of cashews
1 teaspoon baking soda

Directions
Line 2 cookie sheets with parchment paper to prevent sticking and make it easy to break the brittle into smaller pieces.
Combine sugar, corn syrup and water in large saucepan. Cook over medium heat, stirring occasionally, for 10 minutes or until sugar is dissolved and mixture comes to a full boil .Add butter. Continue cooking, stirring occasionally, for another 20 minutes or until candy thermometer reaches 280°F (soft crack stage).Stir in cashews. Continue cooking, stirring constantly, for 10 minutes or until candy thermometer reaches 300°F (hard crack stage). Remove from heat and stir in baking soda.Pour mixture immediately onto prepared sheets. Spread evenly to about 1/4-inch thickness. Cool completely.Break into pieces. Store in container with tight-fitting lid. It will last for quite a while if no one finds it first and eats it all!