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Cashew Brittle

Not a pie, but still a treat, this may become a Thanksgiving tradition in your home. This is a delicious and easy microwave recipe slightly adapted from one that first appeared in the Pittsburgh Post-Gazette in October 1996.

1 cup sugar
1/2 cup light corn syrup
1 1/2 cups dry-roasted cashews
1 teaspoon unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon baking soda

Lightly grease a cookie sheet or jelly roll pan and set aside. Stir together the sugar and corn syrup in a 1 1/2-quart casserole. Microwave on high for 4 minutes. Stir in cashews.

Microwave on high an additional 3 to 5 minutes, until brown. Add butter and vanilla and stir.

Microwave an additional 1 to 2 minutes. Cashews will be lightly browned and syrup very hot. Remove from microwave.

Stir baking soda into cashew mixture. Stir gently until light and foamy. Pour mixture onto prepare cookie sheet and let cool 30 to 60 minutes.

When brittle is completely cool, gently flex cookie sheet to remove brittle, then break brittle into small pieces. Keeps for several weeks in an airtight container.

Makes about 1 pound, or about 20 servings.

Monday, November 22, 1999

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