A few years ago, I was at my parents house for the holiday. I belonged to a meat club (don’t ask) at the time and was into adding meat (read bacon) to everything. I threw a batch of cashew brittle together and added diced, thick-cut pancetta. I have to admit, it was pretty awesome. Later that night, I met with a few foodie (how I hate that word) friends and brought it to share. Not only did they love it, but the owner of the bar said that he would sell it as a snack and said we should talk. I giggled through the whole process and never called the owner (still kinda kicking myself). Three years later, I’m playing with the recipe again, making a few self esteem adjustments, and looking forward to adding it to edith +ethel’s offerings this year.
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 cup butter
- 3 cups cashews
- 1 teaspoon baking soda
- 6 strips of bacon, cooked until crisp and chopped (you can add as much or little bacon as you like)
- In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230°. When temperature is 280° (soft-crack stage), add cashews. Stir constantly until 300° (hard crack stage) is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets. Spread with a spatula while it is still pliable. Loosen from the pans as soon as it hardens and turn over. Break hardened candy into pieces and store in an airtight container.