Cashew-Cinnamon Brittle

Directions

1. 1
   Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches.
2. 2
   In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat.
3. 3
   Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored.
4. 4
   Remove from the heat and, working quickly, whisk in the cinnamon.
5. 5
   Whisk in the butter, cashews, and baking soda.
6. 6
   Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness.
7. 7
   Don't spread it too thinly.
8. 8
   Let harden, uncovered, in a cool place, 30 to 45 minutes.
9. 9
   (To wash the saucepan, soak it overnight.)
10. 10
    Using your hands, break the brittle into pieces.
11. 11
    Store in an airtight container.