I think my love affair with cinnamon toffee has been well-documented. I blog about my beloved Cinnamon Hazelnut Toffee practically every Christmas season, in a (futile) attempt to subliminally get someone else to make me a batch of the stuff. So if I know cinnamon toffee is so good, why did I wait so long to try cinnamon brittle? I don't know the answer to that question, but I DO know that it was worth the wait.
After tasting this Cinnamon Cashew Brittle recipe, I wondered why anyone would want to make any brittle--heck, any candy!--without cinnamon. It just adds such a warm, comforting flavor, and it makes this cashew brittle so much more interesting. The toasted and salted cashews sure don't hurt, either. If you love cinnamon like I do, I recommend putting in the full amount the recipe calls for. If you're less sure about this cinnamon business, try using less--even a half-teaspoon adds a little something special to this recipe.