4 tablespoons Cabot Unsalted Butter, plus extra for greasing pans
½ cup packed brown sugar
½ cup granulated sugar
¼ cup pure maple syrup
¼ cup water
½-¾ cup cashews
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
GREASE bottom of baking sheet and inside of heavy 2- to 3-quart saucepan with butter.
COMBINE remaining 4 tablespoons butter with brown and granulated sugars, maple syrup and water ina saucepan.
COOK over medium-high heat, stirring frequently, until mixture begins to boil. When mixture begins to foam, reduce heat to medium and continue cooking and stirring until mixture reaches 250°F on candy thermometer, about 5 minutes.
STIR in cashews and continue cooking for 10 to 15 minutes longer or until temperature reaches 295°F.
IMMEDIATELY remove pan from heat; working quickly, stir in cheese and pour mixture onto prepared baking sheet. (If mixture breaks and becomes granular before you can pour, add one to two tablespoons of water and stir over heat until mixture is smooth again and returns to 280-290°F; then pour.)
USING stirring spoon and/or a couple of forks, pull and smooth mixture into thin layer. Set aside and let cool completely. Break brittle into similar-size pieces. Serve as a snack or crumbled over ice cream.
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