![]() B (a.k.a Susan Bushnell) is a former Rochester, Vermont High School teacher whom I met when I was 14 years old. ![]() It will also be the easiest, and no one ever has to know your secret.īefore we get to the recipe, I want to take a moment to recognize the incredible woman who taught me this holiday favorite. ![]() Keep cooking on medium heat to avoid burning the nuts. Now, stir in cashews and stir to coat with the mixture. Sugar must reach 320F (160C) to melt and form a shiny caramel coating around nuts that brittle and harden later. But hold on! I promise if you trust me on this one, you’re in for the best nut brittle you’ve ever had in your life. The best way to succeed with candied nuts every time is to use a candy thermometer. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat. She hasn’t always gotten credit for it when gushing friends are lavishing my candy-making skills with praise ( sorry, Mrs. Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. FIRST STEP: Line a large rimmed baking sheet with a silicone mat or piece of parchment paper. Before we go any further, however, I have a few confessions to make:ġ) The recipe isn’t mine – it belongs to my dear friend and former home economics teacher, Mrs. But this is hands down the best nut brittle recipe you’ll ever find, and it seems wrong to keep it a secret any longer. I’m apprehensive to share this recipe, knowing full well that once I do, the jig is up, and my best holiday candy trick is out of the bag. Divide the cashews in half and set aside.
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