Maple Cashew Brittle Recipe

Store-bought brittle can be too sweet and lack texture, but handmade brittle is easy to personalize, according to Ksenia Prints of At the Immigrant's Table. Too hot and the syrup will burn; too cold and it won't set. 

-1 cup sugar -½ cup maple syrup -½ cup corn syrup teaspoon unsalted butter -1 teaspoon baking soda -1 ½ cups roasted and salted cashews -Flaky sea salt, for finishing



Place parchment paper on a baking pan and set it aside. Put the sugar, maple syrup, corn syrup, and butter into a big saucepan and mix those ingredients together.

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 Keep stirring the mixture while it is being cooked over medium-high heat until it reaches 300 degrees Fahrenheit. 

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After taking the pan off the heat, whisk in the baking soda. The mixture is going to start bubbling. 

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Perform a rapid whisk in the cashews. After pouring onto the baking sheet that has been prepared, spread it out into an even layer. 

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Let the mixture cool for half an hour before sprinkling it with flaky sea salt. To serve, cut or break into pieces, and then immediately put in an airtight container or serve immediately.

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