Butter is in the title of this recipe for a reason….there is A LOT of it in this riff on nut brittle. It gives the candy a rich, heavenly taste that pairs so well with the saltiness of the nuts.

Cashew Butter Brittle

Ingredients:

2 cups sugar
1 cup light corn syrup
1⁄2 cup water
1 cup butter
3 cups salted cashews ( I used 2 cups cashews and I cup Marcona almonds)
1 teaspoon baking soda

Directions:

1. Line two large rimmed baking sheets with parchment paper.

2. In a large, heavy saucepan over medium heat, stir together sugar, corn syrup and water. Cook, stirring frequently, until sugar dissolves. Increase heat to medium-high and bring mixture to a boil.

3. Add butter and stir until the butter is melted.

4. Attach a candy thermometer to the pan and reduce heat to medium-low. Cook mixture, stirring occasionally, until thermometer reads 280° on a candy thermometer (soft crack stage). This will take about 30 minutes.

5. Stir in nuts and cook, stirring occasionally, until mixture reaches 300° (hard crack stage). This takes about 10 minutes.

6. Remove pan from heat and remove thermometer. Quickly stir in baking soda and mix thoroughly. (The mixture will bubble a little).

7. Pour mixture onto prepared pans, and spread to an even thickness. Let cool completely before breaking into pieces.

8. Store in an airtight container.

Makes about 2 pounds

Recipe from Paula Deen

We’ve got some sweet indie-rock by way of Stockholm Sweden today. Duo tibia describe the song as “a heartfelt missive to any kid feeling misunderstood ‘in a small town who wants to get the fuck out of there’.” I’m in.

Check out tibia on their Instagram page.

Cheers!