Food & Cooking Recipes Dessert & Treats Recipes Honeycomb Brittle 4.0 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 12, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 3/4 pounds This mouthwatering brittle is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco. Ingredients Nonstick cooking spray 2 cups sugar ½ cup (1 stick) unsalted butter ⅓ cup light corn syrup ½ teaspoon baking soda 1 ½ tablespoons coarse salt 1 ½ cups (12 ounces) salted roasted cashews Directions Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside. In a large saucepan, combine sugar, butter, corn syrup, and 1/2 cup water; stir so that sugar is wet. Place mixture over high heat and cook, without stirring, until it turns dark amber in color, about 10 minutes. Remove from heat. Carefully whisk in baking soda, followed by salt; mixture will rise and bubble. Using a wooden or metal spoon, fold in cashews. Pour mixture onto prepared baking sheet, spreading in an even 1/2-inch-thick layer using back of the spoon. Let cool completely. Break brittle into bite-size pieces using a mallet or the back of a heavy knife. Brittle can be stored in an airtight container at room temperature, up to 2 weeks. Rate it Print