Instructions: 1. Grease 11-by-17-inch jellyroll pan with vegetable oil. Combine sugar, corn syrup, water and cream of tartar in medium-size heavy saucepan; heat to boil over medium heat. Boil mixture is golden and candy thermometer reads 350 degrees. Remove from heat. Working quickly, whisk in cinnamon. Whisk in cashews, butter and baking soda.

2. Pour mixture onto pan; spread it out with wooden spoon to about 1/4- to 1/2-inch thickness. (Dont spread it too thinly.) Let harden, uncovered, in cool place, 30-45 minutes. Using your hands, break brittle into pieces. Store in airtight container.

* If using unsalted nuts, add 1/8 teaspoon salt to the 2 cups sugar.

NOTE: If you want to lower the super-cinnamon impact of this candy, reduce the spice to 1 teaspoon. To ease cleanup, soak the saucepan overnight.

Angie Says:This is a great snack! I put this in my christmas baskets and they get great raves.

Preparation Time: 15 minutes
Cooling time: 30-45 minutes

Cooking Time: 30 minutes

Yield: About 2 pounds

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