September 15, 2023
Review RecipeCashew Brittle
Simple, sweet, and crunchy, this homemade cashew brittle is easy to make for the perfect classic candy.
Jump to Recipe
Table of Contents
Easy and delicious, this sweet, salty, and crunchy homemade cashew brittle is one of my favorite treats. A holiday classic, we make this buttery, rich brittle recipe every year for the perfect old-fashioned candy that everyone loves.
Cashew Brittle Ingredients
You’ll need:
- 2 cups granulated sugar
- ½ cup water
- ½ cup light corn syrup (I used Karo Brand)
- 6 tablespoons unsalted butter
- 1 teaspoon baking soda
- 2 cups roasted & salted cashews
- 2 teaspoons vanilla extract
SUBSTITUTIONS AND ADDITIONS
NUTS: You can substitute your favorite nuts, or a combination of nuts, in this recipe. I like roasted and salted peanuts or almonds as well as cashews.
How to Make This Cashew Brittle Recipe
OUR RECIPE DEVELOPER SAYS
Please note that you are working with very hot sugar that can cause severe burns if not handled properly. Always keep the little ones away from the stovetop while making this cashew brittle and remember to never walk away from the hot pot.
STEP ONE: Line a large rimmed baking sheet with a silicone mat or piece of parchment paper. Set aside.
PRO TIP:
Because your hot sugar mixture can go from perfect to burnt very quickly, you want to make sure you keep an eye on the temperature. I like to turn off my burner when the thermometer reaches 295°F because the sugar will get up to 300°F very quickly. Make sure you have your cashews, baking soda, and vanilla extract handy because you have to work very quickly with this recipe.
STEP TWO: In a large stock pot fitted with a candy thermometer, bring the water, granulated sugar, light corn syrup, and unsalted butter to a boil. This should take anywhere from 12-16 minutes. DO NOT STIR OR DISTURB THE COOKING SUGARS UNTIL YOU START TO SEE THEM GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (hard crack stage) on your candy thermometer. Turn off the heat to the pot immediately. If you have an electric stove, remove the pot from the burner so that your sugar mixture does not keep cooking.
PRO TIP:
The reason you do not want to stir, or disturb, the cooking sugar in the beginning is so that crystals do not form in your cooked sugar. Once your sugar starts to turn a light golden color you can very carefully move the sugars around the bottom of the pot so that you don’t get a burn spot. DO NOT stir vigorously at this time.
STEP THREE: Working very quickly, stir in the baking soda, vanilla extract, and cashews. Be very careful as the baking soda will cause the sugar mixture to bubble up rapidly.
STEP FOUR: Immediately pour your hot brittle mixture onto your prepared baking sheet and quickly spread out the cashew brittle into as even a layer as possible (an approximate 9×12-inch rectangle). You will need to work quickly as the brittle will start to harden almost immediately.
STEP FIVE: Allow your cashew brittle to cool on the counter completely before breaking it into pieces.
How To Serve
This cashew brittle would make a fantastic addition to a homemade gift. Wrap it in a cellophane bag with a ribbon and give it along with our decadent chocolate peanut clusters.
If you love barks and brittles, try this peanut brittle (or the microwave version) as well as our peppermint bark and Oreo peppermint bark.
MORE SNACK RECIPES
Storage
ON THE COUNTER: This cashew brittle can be stored in a sealed container, or individually bagged portions, at room temperature for up to 2 weeks. If you plan to keep it for a longer period of time, then I suggest packing it into individual storage bags as the pieces may start to stick to each other over time.
IN THE FREEZER: This homemade candy can be frozen in an airtight container for up to three months.
Sweet, salty, and crunchy, this homemade buttery cashew brittle is absolutely irresistible and delicious. Perfect to give as a gift or to share with friends and family, you will love this addictive treat.
FREQUENTLY ASKED QUESTIONS
What is Karo syrup?
Karo syrup is a brand of corn syrup but does not contain any high-fructose corn syrup.
Can I freeze cashew brittle?
This easy treat can be frozen in an airtight container for up to three months.
Why is my cashew brittle chewy?
Your cashew brittle will turn out chewy if the mixture hasn’t reached the proper “hard crack” temperature when it was cooking.
More Recipes You’ll Love
- Peanut Butter Fudge
- Tiger Fudge
- Chocolate Fudge
- Gingerbread Fudge
- Peanut Butter Balls
- Candied Almonds
- Vanilla Trifle
Cashew Brittle
Simple, sweet, and crunchy, this homemade cashew brittle is easy to make for the perfect classic candy.
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 6
Ingredients
- 2 cups granulated sugar
- ½ cup water
- ½ cup light corn syrup, (I used Karo Brand)
- 6 tablespoons unsalted butter
- 1 teaspoon baking soda
- 2 cups roasted & salted cashews
- 2 teaspoons vanilla extract
Instructions
- Line a large rimmed baking sheet with a silicone mat or piece of parchment paper. Set aside.
- In a large stock pot fitted with a candy thermometer, bring the water, granulated sugar, light corn syrup, and unsalted butter to a boil. This should take anywhere from 12 to 16 minutes. DO NOT STIR OR DISTURB THE COOKING SUGARS UNTIL YOU START TO SEE THEM GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (hard crack stage) on your candy thermometer. Turn off the heat to the pot immediately. If you have an electric stove, remove the pot from the burner so that your sugar mixture does not keep cooking.
- Working very quickly, stir in the baking soda, vanilla extract, and cashews. Be very careful as the baking soda will cause the sugar mixture to bubble up rapidly.
- Immediately pour your hot brittle mixture onto your prepared baking sheet and quickly spread out the cashew brittle into as even a layer as possible (an approximate 9×12-inch rectangle). You will need to work quickly as the brittle will start to harden almost immediately.
- Allow your cashew brittle to cool on the counter completely before breaking it into pieces.
Notes
- Please note that you are working with very hot sugar that can cause severe burns if not handled properly. Always keep the little ones away from the stovetop while making this cashew brittle and remember to never walk away from the hot pot.
- Because your hot sugar mixture can go from perfect to burnt very quickly, you want to make sure you keep an eye on the temperature. I like to turn off my burner when the thermometer reaches 295°F because the sugar will get up to 300°F very quickly. Make sure you have your cashews, baking soda, and vanilla extract handy because you have to work very quickly with this recipe.
- The reason you do not want to stir, or disturb, the cooking sugar in the beginning is so that crystals do not form in your cooked sugar. Once your sugar starts to turn a light golden color you can very carefully move the sugars around the bottom of the pot so that you don’t get a burn spot. DO NOT stir vigorously at this time.
Nutrition
Calories: 703kcal | Carbohydrates: 103g | Protein: 7g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 496mg | Potassium: 265mg | Fiber: 1g | Sugar: 91g | Vitamin A: 350IU | Calcium: 29mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Toni Thomason says
YUM! This is perfect for the holidays!
Byronna Gaines says
Can you substitute the sugar with something else if you’re making this for someone who is diabetic?
tony says
can i use peanuts for the brittel instead
Layne Kangas says
Hi, Tony – here is our peanut brittle recipe, enjoy!