Sweet and Salty Cashew Brittle

Everyone will love the buttery, sweet and nutty flavors of parmesan cheese; it complements both sweet and savory recipes.

Yield: 1 1/2 pounds

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup light corn syrup
• 1 cup salted roasted cashews
• 1/2 teaspoon salt
• 1 tablespoon + 1 1/2 teaspoons butter, cubed
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 3 ounces Weyauwega Star Dairy Parmesan cheese, shaved (about 1 cup)
• 1/2 cup dried cranberries

Instructions

1. Coat a 17 x 12 inch baking pan with cooking spray. Combine sugar and corn syrup in a microwave-safe, 2 quart bowl. Microwave, uncovered, on HIGH for 5 minutes.
2. Stir in cashews and salt. Microwave, uncovered, on HIGH for 3 minutes. (Mixture will be hot!)
3. Stir in butter. Microwave on HIGH for 2 minutes longer.
4. Stir in baking soda and vanilla extract. (Mixture will foam.)
5. Pour immediately onto prepared pan. Sprinkle with parmesan and dried cranberries. Cool completely.
6. Break into pieces.
7. Store in an airtight container.

Notes

This recipe was tested with a 1,250 watt microwave.

Use a vegetable peeler or cheese planer to easily shave the Parmesan.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin