Microwave Cashew Brittle

My mom’s peanut brittle was SO good! She made multiple batches for friends, neighbors and family and during her later years always made it in the microwave. Everyone once in awhile she’d also make cashew brittle 

Microwave Cashew Brittle 

1 cup granulated sugar

1/2 cup light corn syrup

1 cup cashews chopped

1 tablespoon butter

1 teaspoon vanilla

1 teaspoon baking soda

1. Line a cookie sheet with a silicon sheet or generously butter it; set aside.
2. In a large microwave safe bowl add the sugar and corn syrup;  mix. 
3. Put in the microwave and cook for 3 minutes. Stir. 
4. Put back into the microwave and cook for an additional 3 minutes – the mixture should be light amber in color.
   
5. Stir in the cashews. Cook for an additional 3 to 5 minutes — stop at the end of each minute and when it turns golden brown in color, it is finished. (If cooked too long it will burn.).
   
6. Remove from the microwave and stir in the butter and vanilla. Continue cooking for an additional minute. Remove and stir in the baking soda—it will start to foam and become thick.
7. Spread the mixture on the buttered baking sheet and allow to completely cool. I like to wait until cool enough to touch and then stretch it so it is not so thick. 

   

   Above - brittle after being poured onto the silicon sheet.
   Below = brittle after being stretched. 

   

8. Break into pieces.

Recipe without photos . . .Microwave Cashew Brittle 

1 cup granulated sugar

1/2 cup light corn syrup

1 cup cashews chopped

1 tablespoon butter

1 teaspoon vanilla

1 teaspoon baking soda

1. Line a cookie sheet with a silicon sheet or generously butter it; set aside.
2. In a large microwave safe bowl add the sugar and corn syrup;  mix. 
3. Put in the microwave and cook for 3 minutes. Stir. 
4. Put back into the microwave and cook for an additional 3 minutes – the mixture should be light amber in color.
5. Stir in the cashews. Cook for an additional 3 to 5 minutes — stop at the end of each minute and when it turns golden brown in color, it is finished. (If cooked too long it will burn.).
6. Remove from the microwave and stir in the butter and vanilla. Continue cooking for an additional minute. Remove and stir in the baking soda—it will start to foam and become thick.
7. Spread the mixture on the buttered baking sheet and allow to completely cool. 
8. I like to wait until cool enough to touch and then stretch it so it is not so thick. 
9. Break into pieces.
10. . 
11. Break into pieces.