Five-Spice Cashew Brittle

Directions

1. 1
   Line a 10- by 15-inch baking pan with cooking parchment; generously butter parchment (or generously butter a nonstick pan).
2. 2
   Spread cashews in another baking pan. In a 350 regular or convection oven, bake until golden brown, 8 to 10 minutes.
3. 3
   Combine sugar, corn syrup, and 1 cup water in a 2- to 3-quart pan. Set over medium heat and stir just until sugar is dissolved, 4 to 5 minutes. Increase heat to high and boil without stirring until syrup is amber-colored (330 to 335 on a candy thermometer; see notes), 12 to 20 minutes. When sugar begins to brown around edges of pan, swirl mixture in pan gently to ensure that syrup caramelizes evenly.
4. 4
   Remove from heat and, working quickly, carefully stir in warm cashews and the five spice and salt.
5. 5
   Mixture will foam; when foaming subsides slightly, pour mixture into prepared baking pan and use a heatproof flexible spatula to spread into a thin, even layer.
6. 6
   Let stand in a cool, dry place until cool and hard to touch, at least 1 hour.
7. 7
   Break brittle into pieces. Store airtight up to 2 weeks.