Recipe: Sugar-free Cashew Bittle

When I was trying to come up with a sweet dessert that everyone at the potluck could eat I was at a loss for much of the afternoon.  Then I decided to try a sugar-free cashew brittle of sorts.  Sadly, the maple sugar was being counted as a sugar according to the diet of a par of our guests.  Either way, it was quite good and I thought it was worth sharing since, for most, it would fill the "sugar free" roll.

Sugar-free Cashew Brittle

1 pound of raw cashews

1/4 cup of pure maple syrup
1/4 cup of molasses
1 tablespoon of oil
1 teaspoon of cinnamon
1/2 teaspoon of salt

Pre-heat the oven to 350 degrees.  In a large bowl, add all the ingredients and mix well.  Using hands might be the easiest if being a little dirty is not an issue.  Once the cashews have been fully coated, pour them into a lipped baking pan covered with parchment paper.  Spread them over the paper evenly.

Bake for about 10 minutes, then remove from heat and flip/stir to allow the cashews to become golden on each side.  Bake for another 10 minutes.  The should still be fairly wet even runny.  Allow to cool at room temperature for about 30 minutes, the will thicken up and be much more brittle.