I grew up with peanut brittle every christmas as it was my Dad’s favorite. I like it, but last year we were inspired to try cashew brittle because of some we had at burrs pumpkin patch. this recipe can go either way – you decide 🙂
2 cups of white syrup
2 T of vinegar (mmm…)
Cook together on stovetop until the mixture spins a thread. No pic, but don’t stop until you KNOW you are spining one. Trust me, you’ll know when you see it.
Add 2 cups cooked peanuts/cashews (you can use raw, but then you add at the beginning so they cook w/syrup and vinegar)
Cook until the mix turns brown. Again, you will know when it’s brown. Don’t stop this step too early or the brittle will be tough and chewy.
Add 1/2 tsp baking soda and 1 tsp vanilla
Quickly pour mixture onto a heated, greased cookie sheet and spread out
If the mix isn’t spreading, place in a warm oven to help.
let brittle cool and break with handle of a spoon or knife
Eat up and enjoy! Mmmm…