I don’t make a lot of candy, probably because I have a particular weakness for candy and it’s not a good thing to keep around. Cakes, most cookies and other baked goods are easier for me to resist. This brittle is easy to make, really buttery and salty and delicious. I love anything caramel, and that’s essentially what this is.
- Grandma Rankin’s Cashew Brittle (The Craft of Baking, p. 100)