Cupcakes with Caramel Frosting and Cashew Brittle

I associate the rich flavor of caramel and nut brittles with Fall. So here’s a fairly quick brittle recipe that is a great topping for cakes, cupcakes, brownies or ice cream if you’re feeling decadent. Just use your favorite recipe for yellow cake and caramel frosting. My recipe for Cashew Brittle is below.

Cashew Brittle Recipe
5 TBS Unsalted Butter
1 Cup Granulated Sugar
1 Cup Brown Sugar
1 tsp Light Corn Syrup
3/4 cup water
1 Cup Nuts
1/4 tsp baking soda
Cayenne Pepper to taste

Stir sugar, butter and 3/4 cup water in 3 quart saucepan over medium high heat just until sugar dissolves and butter melts. Cook without stirring 15 to 18 minutes until candy thermometer registers 280 degrees, soft crack stage.
Remove from heat; stir in baking soda and all nuts. Pour mixture immediately onto ungreased large cookie sheet; spread quickly into even layers about 1/2 inch thick. Cool completely about 30 minutes. Break cooled brittle into small chunks.

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