Cashew Brittle

Instructions

1. Line a 32cm x 18cm (top measurement) rectangular tin with foil then lightly spray with oil. Spread cashews evenly over the base of the tin.
2. Combine the sugar, glucose and ½ cup (125ml) of water in a large saucepan over medium heat. Stir for 2 minutes, without boiling, until the sugar dissolves. Brush the inside of the pan with a pastry brush dipped in hot water to dissolve all the sugar crystals. Place a sugar thermometer in the pan and bring to the boil. Boil, uncovered, for 6-7 minutes or until the temperature reaches 154°C, or until deep golden and a small amount of mixture dropped into cold water separates into hard, brittle threads.
3. Remove from the heat and quickly stir in the butter and bicarbonate of soda. Pour the mixture evenly over the cashews. Set aside for 1 hour or until firm. Break the brittle into 36 pieces (approximately 20g each).