Ginas Butterscotch Pudding Pots and Cashew Brittle

Name: Ginas Butterscotch Pudding Pots and Cashew Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups half-and-half; 6 tablespoons cornstarch; 1 tablespoon pure vanilla extract; Pinch of kosher salt; 1/2 stick salted butter; 1 cup dark-brown sugar; 1/2 cup corn syrup; 1 1/2 cups granulated white sugar; 1/2 teaspoon table salt; 1/2 teaspoon baking soda; 1 cup raw unsalted cashews; 2 tablespoons butter

Servings: persons

4 cups half-and-half
6 tablespoons cornstarch
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 stick salted butter
1 cup dark-brown sugar
1/2 cup corn syrup
1 1/2 cups granulated white sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup raw unsalted cashews
2 tablespoons butter

1
Whisk the first four ingredients together in a large bowl.
2
Melt the butter in a heavy-bottomed saucepan over medium heat.
3
Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
4
Whisk in the half-and-half mixture, and bring to a boil.
5
Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes.
6
Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins.
7
Let cool, then chill in the refrigerator to set for at least 2 hours.
8
Serve with Ginas favorite cashew brittle (recipe follows).
9
Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
10
Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat.
11
Cook until the temperature reaches 310 degrees F on a candy thermometer.
12
Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly.
13
The mixture will stay opaque.
14
Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon.
15
Cool for 1 1/2 hours.
16
Break into 2-inch pieces.
17
A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

773

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups half-and-half, 6 tablespoons cornstarch, 1 tablespoon pure vanilla extract, Pinch of kosher salt, and more.

Yes, Ginas Butterscotch Pudding Pots and Cashew Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!