Not that those are my preference. Far from it, in fact.
Sweet is great. Homemade is even better. And I'm also a sucker for anything sweet with a salty kick to it.
For those of you who aren't familiar with candy-making, don't be intimidated. This is a fairly straightforward recipe, and a good intro into the world of candies. You will need a candy thermometer, which you should be able to pick up at any store with a kitchenwares area (I actually bought mine up at my local hardware store for $5, in their tiny kitchen section).
Sweet and Salty Cashew Brittle
(makes around 1 lb of candy)
1/2 lb butter
1 1/3 cups white sugar
1 tbs corn syrup
1 tsp vanilla
1/8 cup water
1 cup salted cashews
coarse ground sea salt
Spray a large rimmed cookie sheet with non-stick cooking spray, set aside on a level surface.
In a large heavy saucepan, add the butter, sugar, corn syrup, vanilla, and water. Heat over medium-low heat until the butter is melted and the sugar is mostly dissolved. Increase the heat slightly to bring to a low boil.
|What your candy should look like as it's boiling...|
Remove your pan from the heat and quickly stir in your cashews. Pour the candy into your prepared cookie sheet, trying to spread your cashews out evenly over your mixture in the pan.
|All spread out and salted up, yum!|
When your toffee has completely cooled, take the edge of a spatula or butterknife to lift the edge of the candy, and start to break into even-sized pieces.
Keep your candy stored in an airtight container or resealable plastic bag - it should keep for around 2 weeks.
Now, take my advice... don't make this if you're at home alone. Because you're going to eat lots of it. Unless you have lots and lots of self control.
Which I obviously don't.
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